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 has already 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.’

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, the China World Hotel, Beijing and the Hotel Inter-Continental, Dubai

During the course of his career Tony has published five books: Dining High (with Peter Doyle), A Chef’s Journey, Cheeses, Fine Family Cooking, and Tony Bilson’s Recipe Book. Tony writes regularly for the Australian Financial Review the Sydney Morning Herald’s ‘Good Weekend’, and a wine column for the Japanese Market. As well as being a regular contributor to all major wine and food 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. He regularly visits VinExpo.

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, Le Cordon Bleu School Sydney, Milners, Lactos Cheese and Cellarmaster Wines.

In 2006 his latest restaurant “Bilson’s” at the Radisson Plaza Hotel, was elevated to the illustrious 3 hat status. Upon receiving this, Tony was awarded with the Sydney Morning Herald’s award for “Professional Excellence” and was also inducted into the Restaurant and Catering of NSW ‘Hall of Fame’.

2007 Tony was an inducted as a ‘Legend’ into the Melbourne Food and Wine Festival’.

International food and wine promotions
Melbourne International Food and Wine Festival, Melbourne 2007
Hotel Inter-Continental, Dubai 2004
Restaurant Centro, Singapore 2002
Hotel Kempinski, Munich 1997
The Taj Group, Mumbai, Madras, Bangalore, Calcutta 1996
The Hyatt Regency, Delhi 1996
Inter-Continental Resort, Bali 1995
The Australian Embassy, Washington DC 1995
JFK Centre for the Performing Arts, Washington DC 1995
Hotel Inter-Continental, Chicago 1994
Excelsior Hotel, Hong Kong 1993
Harewood House, Leeds 1993
Plaza Hotel, New York 1992
The Oriental Hotel, Bangkok 1991
Hotel Seiyo Ginza, Tokyo 1990
China World Hotel, Beijing 1989