About Hamish Ingham
Prior to establishing himself as both restaurateur and chef at Bar H, Hamish Ingham 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.
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. Ingham received the high accolade of One Chef's Hat from the Sydney Morning Herald Good Food guide in 2013 which was successfully retained in 2014.