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Tony Bilson
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Tony Bilson

Tony Bilson has been recognised as one of Australia’s leading chefs for over 30 years. His restaurants have been milestones in the advance of Australian gastronomy and include Tony’s Bon Gout, Berowra Waters Inn, Kinselas, Bilson’s, Fine Bouche,...

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Tony Bilson Travels from NSW
Fee Range: .Up to $5000

Tony Bilson's Biography

Tony Bilson has been recognised as one of Australia’s leading chefs for over 30 years. His restaurants have been milestones in the advance of Australian gastronomy and include Tony’s Bon Gout, Berowra Waters Inn, Kinselas, Bilson’s, Fine Bouche, the Treasury at Sydney’s Inter-Continental Hotel, Ampersand and Canard. In June 2003 Tony opened Bilson’s in the Radisson Plaza Hotel in the city. The Sydney Morning Herald awarded it 16 out of 20, saying: ‘For those who hanker for the gentleness and finesse of proper dining, there’s a lot to love.’ In September 2004 Bilson’s was awarded Two Hats in the SMH Good Food Guide and the Restaurant & Catering Industry Award for Best Restaurant in a Hotel.
Regarded as the ‘Godfather of Australian cuisine’, Tony Bilson has dedicated his life to the pursuit of excellence in gastronomy. ‘I regard food and wine as an essential element of a nation’s culture.’ Tony Bilson has promoted Australian food and wine overseas, working as guest chef in some of the world’s most prestigious hotels including the Hotels Inter-Continental, Manila and Singapore; Hotel Kempinski, Munich; the Taj Group, Mumbai, Madras, Bangalore and Calcutta; the Hyatt Regency, Delhi; the Inter-Continental Resort, Bali; Hotel Inter-Continental, Chicago; Excelsior Hotel, Hong Kong; the Plaza Hotel, New York; the Oriental Hotel, Bangkok; the Hotel Seiyo Ginza, Tokyo and the China World Hotel, Beijing.
During the course of his career Tony Bilson has published five books: Dining High (with Peter Doyle), A Chef’s Journey, Cheeses, Fine Family Cooking, Tony Bilson’s Recipe Book as well as contributing regularly to the Sydney Morning Herald’s ‘Good Weekend’ and writing for all major newspaper groups and food and wine magazines.
Regarding wine as an essential element in Australian gastronomy, Tony has been active in the development of different wine styles with some of Australia’s major winemakers including Brian Croser, Adam Wynn and the Hill Smith family. He has developed his own brand styles for all his restaurants, Cellarmaster Wines as well as wine wholesalers, and has managed international wine promotions including the Australia-India New Horizons Program and writes a regular wine column for the Japanese market.
As a consultant, Tony has worked with the State Government of New South Wales, Colliers Jardine, Lend Lease, CRI Ltd, AOM French Airlines, NSW Tourism, Australian Contemporary Cuisine, Cordon Bleu School Sydney, Milners, Lactos Cheese and Cellarmaster Wines. Tony’s restaurants include La Pomme d’Or, Melbourne 1971-72 Tony’s Bon Gout, Sydney 1972-74 Berowra Waters Inn, Hawkesbury 1974-81 Kinselas, Sydney 1981-87 Bilson’s, Sydney 1987-89 Fine Bouche, Sydney 1990-93 The Treasury, Hotel Inter-Continental, Sydney 1993-95 Ampersand, Cockle Bay Wharf 1997-2000 The Commissary Kitchen 1997-2000 Canard Bistro, Sydney 2000-2001
Tony Bilson provides cooking demonstrations and promotions for the likes of Australian Meat & Livestock and Sydney Fish Tony has also worked with many of Australia’s leading architects and designers to help create food outlets from the simple (Mount Tomah Gardens), the popular (Centennial Park Restaurant) the luxurious (Bilson’s, the Inter-Continental Hotel’s Treasury Restaurant). Tony is a member of the FAWTAC Committee with NSW Tourism and maintains close links with the Cordon Bleu School at TAFE, NSW.