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 Tony Bilson Chef Patron |
Tony Bilson, the ‘Godfather of Australian Cuisine’, has dedicated his life to the pursuit of excellence in gastronomy. He has been recognised as one of Australia’s leading chefs for over 40 years and his restaurants have been milestones in the advance of Australian gastronomy. They include Tony’s Bon Gout, Berowra Waters Inn, Kinselas, Bilson’s at Circular Quay, Fine Bouche, Treasury at Sydney’s Inter-Continental Hotel, Ampersand, Canard, Bilson’s Restaurant at the Radisson Plaza Hotel and Number One Wine Bar. Tony opened Bilson’s Restaurant in 2003. It received Two Hats in the 2005 and 2006 editions of the Sydney Morning Herald Good Food Guide and it has been awarded Three Hat status in the 2007, 2008 and 2009 editions with a rating of 18/20. In his initial review (Good Living, 25 April 2006) Simon Thomsen said: ‘Tony Bilson has never cooked with more intelligence and finesse. Bilson’s is a rare treat that should be loved, adored and honoured by every serious Sydney diner.’ In 2005 Tony was appointed to provide exclusive catering services for Merrill Lynch in Sydney’s Governor Phillip Tower. In 2006 Tony was appointed to the Academic Board of Le Cordon Bleu Australia. In 2007 Tony spent two months in France conducting a series of interviews with French chefs that illustrated the progress of contemporary cuisine from the 1970s. These interviews formed the inspiration for a gastronomic festival called Cuisine NOW. The inaugural event took place over two weeks in January 2010 and presented three internationally famous chefs conducting Masterclasses, celebratory lunches and guest appearances in major hotels together with Tony and three renowned Australian chefs. It culminated in a Gala Dinner with the seven chefs collaborating in a major degustation. The inaugural festival was so successful that Cuisine NOW 2011 is in the planning stages and will take place next January to run concurrently with the Sydney Festival. |
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Alfonso Alés |
Alfonso Alés is 33 years old and has worked in some of the finest restaurants in Spain and France including El Bulli with Ferran Adria, Eugénie-les-Bains with Michel Guérard and Château Cordeillan Barges with Thierry Marx. Like many top chefs Alfonso is a master Patissier who has transferred to the stoves. Alfonso began his career in Seville and then worked in Germany before returning to Spain to work with Ferran Adria. He then headed to the ski fields of France before returning to work with Martin Berasategui at the Restaurant Guggenheim, Bilbao. In 2004 he returned to France as Chef Patissier to Thierry Marx and in 2006 moved to work with Michel Guérard at Eugénie-les-Bains. Alfonso joined Bilson’s Restaurant as Executive Sous Chef in 2008 and then as Chef de Cuisine with Chef Patron Tony Bilson in February 2009. |
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Christopher McFerran
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Christopher McFerran originally hails from Belfast, Northern Ireland, and has been working in restaurants since he was 16 years old. In 2002, after 5 years at Deanes, Christopher moved to The Tea Room in The Clarence Hotel, Dublin as Assistant Restaurant Manager. Here, he worked under Nick Munier, formerly Restaurant Manager of Marco Pierre White’s 3 Michelin starred ‘The Restaurant’ at Hyde Park. Owned by Bono and Edge of Irish Rock Band U2, The Clarence is a 5AA Red Star Hotel in Dublin’s city centre and is highly regarded internationally for its cuisine, service, comfort and design. Christopher came to Australia looking for 'new challenges and a culturally diverse lifestyle'. His work in Australia includes Aqua Luna Restaurant on Circular Quay and Bilson’s Restaurant, which he describes as 'a home from home'. 'Working with Chefs like Tony and Alfonso, seeing the range of Australian produce and wines being used by our team are the very reasons I came to Australia. I am proud to head a team that represents what Tony does in the kitchen.. We are always striving to provide the best we can for our guests.' |
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Andrew Cullen |
Andrew started his passion for food and wine working in the wine bars of London in the 1980s but his career fast tracked in 1995 when he joined the Ivy. Within a year he was maitre d’ and he spent the next six years honing his skills in one of the most famous and successful restaurants in the world. From Ivy, he was promoted to run J.Sheekeys, a fish restaurant in the West End of London that had been in situ since the 1850s. Within five years, Andy and his team were rewarded when the restaurant won 'Best Fish Restaurant in the UK' and “Best Service in the UK” in 2005. Andy has always had a particular interest in wine and so he jumped at the opportunity to become the Wine Buyer for Caprice Holdings in 2001 - 2005. His lists (6 restaurants) featured an extensive number of French wines but Andy also made an effort to have a strong representation of New World wines, particularly from Australia and New Zealand. Andy's interest in Aussie wines has been nurtured with his move to Australia with his family in late 2005. Whilst working at the Bayswater Brasserie, Guillaume at Bennelong and finally, Catalina, Andy has drawn on his extensive knowledge of the French wine industry as well as building on his passion for the New World. 'I have also learnt the Australian approach with food and service, the finest examples of which you find with Tony’s food and the team at Bilsons.' |
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Carla Salvatori |
Carla Salvatori moved from South Africa to Australia to pursue a career in hospitality. In 2004 she graduated with a Bachelor of Commerce from the Blue Mountains Hotel School. Since graduating Carla has had the opportunity to work in some of the finest hotels and resorts across Australia including The Intercontinental Hotel and Hayman Island. Fuelling a passion for customer service and events Carla started working for Merrill Lynch coordinating the company’s function rooms. It is while working there that Carla met Tony Bilson and jumped at the opportunity to become part of the Bilson’s team. In 2009 Carla officially joined Bilson’s Restaurant as Office Manager and Events Coordinator. ‘It’s wonderful working with such a passionate group of people who truly believe in what they do.’ |
| Maître Patissier Jean Charles Sommers was born in Champagne, France, and grew up in Provence. He started his apprenticeship to become a Patissier at the age of 14. His passion has meant that he has had the opportunity to work for some of the finest Michelin starred chefs across France including such names as Pierre Hermé, Pierre Gagnaire and Alain Ducasse. Jean Charles moved to Australia and has worked at Banc Restaurant in Sydney as well as Banisters Restaurant on the South Coast. In 2009 he joined Bilson’s Restaurant as Maître Patissier. | |
Testimonials:'I was delighted with how smoothly the evening went. Everything was wonderful – the food, the wine - and the service was superb! Thanks to all the team there last night who made sure everything ran like clockwork. Our guests and VIPs had a great time and were extremely complimentary of the event. Please pass on my thanks to all the team.' – Karen O’Donnell from Juniper Networks 'Please thank Tony, the chefs and the waiters for unforgettable evening with one of our most important customers.' - Nicholas Sargologo Givaudan Australia Pty Limited Blog posts:http://www.eatshowandtell.com/2010/03/03/bilsons-restaurant-sydney/ http://foodiepop.blogspot.com/2010/02/bilsons-contemporaryfrench-sydney.html In the press:The Australian - "Lyon" Article
Bilson's Restaurant Phone: +61 (0) 2 8214 0496
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