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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, the Treasury at Sydney's Inter-Continental Hotel, Ampersand and Canard. In 2003 he opened Bilson's in the city, and the Sydney Morning Herald awarded it 18 out of 20 also receiving '3 Chefs Hats' cementing its position as one of the finest restaurants in the country.

Regarded as the 'Godfather of Australian cuisine', Tony 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 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.