Cooking Up an Extraordinary Career: Nicole Zima Lands Executive Chef Role at Hilton Munich Airport

“After 6 years of being on the road as a roving chef with Hilton UK & Ireland, it is time to settle in one city. I’m delighted to announce I have accepted the position of Executive Chef at the Hilton Munich Airport,” reads Nicole Zima’s recent Linkedin post. 

A shining example of Hilton’s commitment to creating a workplace which empowers everyone to thrive, Nicole’s latest move is part of a culinary journey that began back in 2010 when she joined Hilton Glasgow as Chef de Partie. Since then, she has excelled in roles such as Executive Chef for Specialist Support and Head Chef at other prestigious Hilton locations. Known for her innovation, versatility and passion for the culinary arts, this--coupled with her ability to lead large teams––has resulted in her consistently delivering exceptional dining experiences across multiple countries.  

We chat with Nicole, the passionate chef who continues to elevate Hilton’s culinary reputation, inspiring her team and delighting guests with her extraordinary culinary creations.  

Congratulations on your new role as Executive Chef, Nicole. Having held positions as Sous Chef, Chef de Partie, Head Chef, and Executive Chef… can you take a moment to describe these various roles for non-foodies?

Thank you! Working in these different roles has been an incredibly rewarding journey. Each step brings new responsibilities and unique experiences. Starting as a Chef de Partie, you're responsible for managing a specific station in the kitchen, refining your technical skills, and supporting the team. Moving up to Sous Chef, you step into a leadership role, coordinating the kitchen’s daily operations and often stepping in for the Executive Chef. As a Head Chef, you're setting the tone for the kitchen culture, guiding the team, and managing day-to-day culinary direction. Finally, as an Executive Chef, the focus is on big-picture vision, ensuring excellence, innovation, and consistency across every aspect of the kitchen, from sourcing to team development. Each role has taught me something different, and together they shaped who I am as a chef today.

Too beautiful to eat? No way!

You attended Leipzig University, majoring in Slavic Languages, Literature, and Linguistics. So, what sparked your interest and launched you on a culinary journey?

Studying languages and literature broadened my horizon, but my true calling was always in the kitchen. My passion for food and travel shaped my desire to pursue a culinary career. I wanted to explore new flavors, experience different cultures, and combine creativity with craftsmanship, something that I felt cooking could offer in a way nothing else could. Working as a chef has allowed me to travel from Scotland to Germany, and each destination has introduced me to new ingredients, techniques, and traditions. It’s like storytelling through food, and it’s been an incredible journey so far.

You’ve been with Hilton for nearly 15 years, so you have clearly had diverse growth experiences and found a stimulating and satisfying career. What does it take to move up the ladder in an organization like Hilton? And what keeps you there?

Hilton has offered me invaluable opportunities to grow in different roles and regions, from Aberdeen to Brighton and beyond. To move up at Hilton, you need adaptability and a genuine commitment to continuous learning. I’ve worked in challenging situations, from covering long absences to stepping in during crises, each time bringing my best to support my teams and foster stability. Hilton has such a supportive and flexible environment with ample room for personal and professional growth. What keeps me here is the culture. We’re all striving to deliver outstanding experiences for guests, and that shared mission, along with Hilton’s global benefits, like the Go Hilton travel programme, makes it an amazing place to be.

Over the years, great strides have been made in making kitchens more inclusive environments. What have you learned along the way about what it takes to create a workplace that gives everyone the best chance for success?

It’s been a learning experience. Early on, I realised that success in the kitchen meant focusing on teamwork and resilience. I also learned not to take things personally, which was key in a high-energy, high-pressure environment. Kitchens are fast-paced, and the team’s success comes before individual recognition. I’ve had a great range of mentors who have supported my growth – both men who have been great allies and strong women general managers. This in particular has been transformative—they bring unique perspectives that are incredibly motivating. I’m passionate about creating an environment where everyone feels valued, and I want to be a role model for young women coming up in this industry, proving that hard work and dedication can pave the way for anyone.

This past August, we profiled Sebastian Nohse, Senior Director of Culinary and F&B Development at Hilton EMEA, as our Male Ally of the Month, and learned you have been instrumental in supporting his team’s efforts. How important is it to have the support of diverse allies and mentors?

Having allies and mentors with different experiences from different backgrounds is crucial to creating a truly inclusive kitchen environment. I’ve been fortunate to work with supportive male colleagues and mentors, like Steven Campbell, who understands the unique challenges facing individuals in our field. His daughter is a chef, so he is empathetic about the hurdles women encounter. Having allies like Sebastian Nohse amplifies voices and fosters collaboration that benefits everyone. It is essential to have mentors of both genders; they each bring different perspectives and skills. Supportive mentors remind us that we are not alone in our challenges, and they encourage us to push boundaries, grow, and develop our leadership skills.

What tips would you give to women looking to find mentors?

Be proactive. Don’t wait for mentorship opportunities to come to you; go out and create them. Networking is key—connect with people in your industry, attend conferences, and engage with colleagues outside of your direct circle. Reach out, ask questions, and show genuine interest. Mentorship isn’t a one-way street; it’s about building a mutually beneficial relationship. Regardless of gender, mentors can help you expand your network and offer insights to help you navigate challenges. The culinary industry is a collaborative one, and building strong connections can make all the difference.

Mountain Hub Social Dining at Munich Hilton Airport

Are there any unique skills required or challenges you face being responsible for the F&B experience at an airport hotel?

Absolutely! Managing an airport hotel restaurant requires flexibility and a high level of adaptability. We face unique challenges here, like unpredictable guest numbers due to flight schedules. On any given day, the number of diners can vary dramatically based on flight cancellations or delays. This makes planning and team coordination essential. 

Sustainability is another major focus; being part of a net-zero airport environment pushes us to innovate and reduce waste wherever possible. Working with Marcel, who leads our Michelin-star restaurant in the hotel, is inspiring. His expertise and vision elevate culinary standards across the board.  These high standards and unique challenges are what make it exciting, and it’s incredibly rewarding to lead a team in such a dynamic environment.

How are you settling into this new chapter of your life and career with Hilton?

It’s been wonderful. Moving to Munich marks a new beginning for me…no more constant relocations. I’ve found a lovely apartment just outside the city and am looking forward to having a better work-life balance. My mother is thrilled that I’m back in Germany, and I’m excited to finally enjoy evenings at home, cooking with my wife and enjoying downtime. This new chapter represents a shift toward stability and personal fulfillment, and I couldn’t be happier.

Quickfire 

What time do you wake up / what is your daily routine to start your day?

I wake up around 7:05 to 7:15—a bit of a snooze button fan! Starting my day slowly helps me tackle the busy schedule ahead with energy. For the last seven years, I lived in the hotel and had a lift journey down to the kitchen. 

What do you do for self-care?

I love dining out and letting others do the cooking for a change—it’s relaxing and a great way to try new flavors.

Do you have a personal culinary point of view? What do you enjoy cooking?

I adore Scottish seafood! The cold waters make for incredible flavor, especially scallops and lobster.

When entertaining guests at home, what do you like to serve?

I like to keep it simple…something low-effort and delicious. It doesn’t have to be homemade; it’s more about spending quality time with friends.

Any tips on creating an outstanding guest experience at home?

Focus on atmosphere. Food is just one part of it; good drinks and a relaxed, family-style service bring warmth and excitement to any gathering.

One of Nicole’s Favorite Recipes: 

Gin cured salmon

• 1kg salmon fillet

• 250g brown sugar

• 250g salt

• 20ml Gin

• 500g beetroot grated

• 5g each Juniper, Coriander seeds, star anis

• 1 Orange zest

1. Roast spices on dry heat to release aroma

2. Blix till broken down but not to powder Mix with brown sugar and salt together

3. Add orange zest

4. Put mixture to cover whole side of salmon

5. Grate beetroot, mix with gin Add in top of salmon

6. Wrap all tight in cling film, keep for 24 hours in the fridge Unwrap and clean

7. Slice thinly

8. Serve with coleslaw made with beetroot, fennel, apple