About Hamish Ingham
Fresh from achieving his first Chef’s Hat accolade in the prestigious 2013 Good Food Guide for his funky Surry Hills restaurant, Bar H, Hamish Ingham has embarked on his next creative challenge at Four Seasons Hotel Sydney.
In addition to running Bar H, Ingham’s culinary talents now stretch across developing the food menu for the Hotel’s new bar, Grain, the soon-to-open destination restaurant, The Woods and the Hotel’s In-Room Dining menu.
Aptly named The Woods, the restaurant has a spectacular centrally placed wood-fired oven where Hamish will use naturally flavoured Australian varietal woods in the oven to enhance his signature grilled dishes.
“The Woods’ ever-changing menu is driven by the a focus on the very best Australian produce, grown locally for us with an emphasis on its inherit perfect nature”, says Hamish. The Australian wood varieties will be used to achieve very best flavor profile for the dish being created”.
Prior to establishing himself as both restaurateur and chef at Bar H, Hamish spent time freelancing at some of Sydney’s top dining venues including Sean's Panorama and The Bellevue Hotel. He also hosted cooking classes at Simon Johnson and Accoutrement.
From a family of inspirational cooks, he began his hospitality journey as an apprentice at Boronia House in 1990. On completion of his apprenticeship, he was offered the position of Sous Chef at Milsons in Kirribilli, also a recipient of one Chef’s Hat.
In 2000, Hamish joined the start-up team in the widely acclaimed Billy Kwong restaurant in Surry Hills -working directly for its famous modern China-Oz cuisine owner and Chef, Kylie Kwong. There he honed his modern Chinese cooking skills whilst also meeting his wife and Bar H partner, Rebecca Lines. Together, the duo is making their first foray into luxury hotel dining with Rebecca as Consulting Restaurant Manager for The Woods.
In 2004 Hamish won the prestigious industry 'Josephine Pignolet Young Chef of the Year Award'. It included the opportunity to travel to a cuisine destination of his choice and he headed to America – firstly New York and worked in high profile kitchens including Gramercy Tavern, Craft and Amy's Bakery. Then to San Francisco and Alice Waters' Chez Panisse where he worked with the chefs to create daily menus inspired by local organic seasonal produce.
Produce sourcing of the highest quality has influenced his cooking ever since.