Rebecca Lines’ introduction to the hospitality industry is a common tale: in her youth, while working full-time in visual merchandising and studying architecture and interior design, she took on a second job in a busy nightclub to make extra money for travelling. Yet once bitten, hospitality soon became her life’s passion. Her front of house restaurant experience includes such revered Australian establishments as Pier, Becasse, Flying Fish and Billy Kwong – the latter being of particular significance, as it’s where she met her business and life partner, chef Hamish Ingham.
In 2010, Rebecca and Hamish opened their first restaurant in Sydney’s Surry Hills, Bar H, with Hamish in the kitchen and Rebecca acting as front of house manager, sommelier and restaurateur. Setting trends in modern Asian cuisine, Bar H swiftly achieved one hat in The Sydney Morning Herald Good Food Guide. Rebecca’s work was recognised in 2012 when she was named a finalist in the prestigious Electrolux Appetite for Excellence Young Restaurateur of the Year awards.
In the same year, she completed the internationally recognised Wine & Spirit Education Trust (WSET) Sommeliers Advanced Course. Together with Hamish, she took on a one-year consultancy in 2013 with the Sydney Four Seasons Hotel, creating The Woods restaurant and bar with a unique indigenous offering. While Bar H still thrives and is close to Rebecca’s heart, she and Hamish rose to a new challenge in late 2016, opening Banksii in the waterfront Barangaroo food precinct. Its unique offering stems from Rebecca’s extensive knowledge of wine and beverages: the 200-seat restaurant is Australia’s first vermouth-focussed venue. A natural entrepreneur, successful businesswoman and dedicated mother, Rebecca is constantly broadening her professional and personal skill set.
She now holds advanced WSET qualifications in Japanese saké and is currently studying for her diploma in wine – the path to a Master of Wine, one of the highest standards of professional knowledge. Rebecca has also gained qualifications in television hosting and presentation from the Australian Film, TV and Radio School (AFTRS) and is eager to use that knowledge in media opportunities.
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