Celebrity chef | Restaurateur, Banksii Vermouth Bar & Bistro
In a career spanning more than 25 years, chef and restaurateur Hamish Ingham has established a reputation as one of the Sydney dining scene’s strongest advocates of local ingredients, indigenous foods and sustainability.
His hospitality journey has taken him from an apprenticeship at Boronia House in 1990, to the award-winning Milson’s as sous chef, before landing a career-defining role on the start-up team of Billy Kwong, celebrity chef Kylie Kwong’s flagship Chinese restaurant.
In 2004 Hamish was awarded the Josephine Pignolet Young Chef of the Year Award. It gave him the opportunity to work at top US restaurants Gramercy Tavern, Amuse, Craft, Amy’s and Chez Panisse. Bringing his experiences and inspiration back to Billy Kwong, he lead the team as head chef until 2009.
Together with his wife, sommelier Rebecca Lines, Hamish opened Bar H in 2010. Its modern Asian cuisine achieved one hat in The Sydney Morning Herald Good Food Guide.
Hamish developed a range of gourmet sauces and relishes for the home cook, achieving great sales success. As a consultant to the Four Seasons Hotel in 2013, he created The Woods restaurant – a pioneer of wood-fired cooking and indigenous Australian ingredients. Demand for public appearances also blossomed, with Hamish appearing on MasterChef Australia and at MasterChef Live and holding classes at Sydney Seafood School, Accoutrement and more.
Hamish and Rebecca took on a new challenge in late 2016, opening Banksii – a 200-seat vermouth bar and bistro in the Barangaroo food precinct. The menu, with a strong focus on botanicals and indigenous ingredients, has garnered rave reviews.
A dedicated father of two, Hamish is an ambassador for the charity OzHarvest. He is on the go-to list of Australia’s rich and famous for privately catered dinners and is in high demand for consultancies and appearances at food festivals and events.
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