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Joey Ingram’s culinary journey began in 1999 at just 13 years old, when he took his first job as a pot-washer in a local Sydney café. What started as a weekend role quickly evolved into a passion, with Joey progressing to sandwich-making and basic food preparation throughout his high school years. By 16, he had committed fully to the craft, entering a formal chef’s apprenticeship and setting the foundation for a distinguished career.

Joey honed his skills in some of Australia’s most respected kitchens, including Tetsuya’s, Restaurant Balzac, Claudes, and Pier, gaining exposure to refined techniques and exceptional standards. His experience was further enriched internationally with time spent at the Michelin-starred Le Dôme in Paris, where he deepened his appreciation for classical European cuisine.

In 2020, Joey stepped into the role of Head Chef at Margan Restaurant in the Hunter Valley. During his tenure, he led the kitchen to consistent acclaim, earning a coveted Chef’s Hat from The Sydney Morning Herald Good Food Guide for four consecutive years—an achievement that reflects both his leadership and culinary excellence.

Now based in Newcastle, Joey serves as Executive Chef at Crystalbrook Kingsley, where he continues to shape modern Australian dining with a focus on quality produce, thoughtful technique, and a strong sense of place. His career is defined by dedication, progression, and a commitment to delivering exceptional guest experiences.

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