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 2006 Tony was inducted into the Restaurant & Catering Hall of Fame and the Sydney Morning Herald Good Food Guide honoured him with a special award for his contribution to the industry.

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, Singapore, Chicago and Bali; Hotel Kempinski, Munich; the Taj Group Mumbai, Madras, Bangalore and Calcutta; the Hyatt Regency, Delhi; 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 has written articles for the Australian Financial Review and the Sydney Morning Herald’s ‘Good Weekend’ as well as being a regular contributor to 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 continues this work with young winemakers including David O’Leary and Trevor Knaggs from King Valley Winery. He has developed his own brand styles for all his restaurants, for Cellarmaster Wines as well as wine wholesalers. He has also managed international wine promotions including the Australia-India New Horizons Program. He regularly visits VinExpo in France.

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, Cordon Bleu School Sydney, Milners, Lactos Cheese and Cellarmaster Wines. Tony has worked with many of Australia’s most prominent architects and is renowned for his co-operative work to achieve design solutions for his clients in all market sectors.

In the late nineties, Tony conceived a state of the art production kitchen, The Commissary Kitchen, initiated its finance and design and garnered a team of 3-Star French chefs to take food production to a level of quality not seen before in Australia and equaling the highest international standards.

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 was invited to advise on the establishment and marketing of Privé Restaurant at the new Keppel Island development in Singapore.

In 2007 Tony spent two months in France and conducted a series of interviews with French chefs that describes the progress of contemporary cuisine from the 1970s. Titled ‘Cuisine Now’ these interviews form the basis for a media initiative.

In September 2008 Tony opened Number One Wine Bar at Circular Quay. Situated at No 1 Alfred Street, it is a unique venue that adds a new dimension to his portfolio.

Tony Bilson career summary

RESTAURANTS

• La Pomme d'Or, Melbourne 1971-72
• Tony's Bon Gout, Sydney 1972-74
• Berowra Waters Inn, Hawkesbury 1974-81
• Kinselas, Sydney 1981-87
• Bilson's, Sydney 1987-89
• Fine Bouche, Sydney 1990-93
• The Treasury, Hotel Inter-Continental, Sydney 1993-95
• Ampersand, Cockle Bay Wharf, Sydney 1997-2000
• The Commissary Kitchen, Sydney 1997-2000
• Canard Bistro, Sydney 2000-2001
• Bilson's Restaurant, Radisson Plaza, Sydney 2003-current
• Tony Bilson at Merrill Lynch, 2005-current
• Tony Bilson’s Number One Wine Bar, 2008

INTERNATIONAL FOOD AND WINE PROMOTIONS

• China World Hotel, Beijing 1989
• Hotel Seiyo Ginza, Tokyo 1990
• The Oriental Hotel, Bangkok 1991
• Plaza Hotel, New York 1992
• Harewood House, Leeds 1993
• Excelsior Hotel, Hong Kong 1993
• Hotel Inter-Continental, Chicago 1994
• JFK Centre for the Performing Arts, Washington DC 1995
• The Australian Embassy, Washington DC 1995
• Inter-Continental Resort, Bali 1995
• The Hyatt Regency, Delhi 1996
• The Taj Group, Mumbai, Madras, Bangalore, Calcutta 1996
• Hotel Kempinski, Munich 1997
• World Gourmet Summit, Singapore 2001
• Restaurant Centro, Singapore 2002
• Hotel Inter-Continental, Dubai 2004, 2005

BOOKS, WRITING AND MEDIA

• Tony Bilson's Recipe Book, Heinemann 1987
• Tony Bilson's Fine Family Cooking, Harper Collins 1994
• Cheeses, Barbara Beckett Publishing 1995
• A Chef's Journey, Focus Publishing 1996
• Dining High, Focus Publishing 2000
• Articles for all major newspaper groups and food and wine magazines
• ‘Cuisine Now’ – a series of interviews with major chefs in France

CONSULTANCIES

• NSW State Government, Special Projects: Sydney Opera House, Art Gallery of New South Wales, Mount Tomah Gardens, Dubbo Zoo, Centennial Park, Hyde Park Barracks. Kitchen design, market positioning and menus for over 35 outlets, 1984-86
• Colliers Jardine - market positioning and site description, operator research and financial projections for the Bennelong East Circular Quay project, Cockle Bay Wharf, King Street Wharf, 1986-88
• Lactos Cheese - development of farmhouse cheese styles under 'Tony Bilson' label, general advice with regard to restaurant orientated marketing of cheeses, 1988-90
• Lend Lease - Darling Park development, market positioning and site description, operator research and financial projections, 1993-95
• Commissary Kitchen – cook-chill production kitchen, 1997
• TAFE Australian Contemporary Cuisine - Chairman of Industry Advisory panel Cordon Bleu School, Sydney - Academic Board, 1992-96
• CRI Ltd - proposal for Walsh Bay development, market positioning and site description, operator research and financial projections, 1996-98
• Milners - Escoffier cookware and Wusthof Trident knives, 1992-94
• Cellarmaster Wines - Product development and promotion, 1994-2000
• French Travel Connection/AOM - Tony Bilson’s French Indulgence, 1996, 2002
• Prive Restaurant, Singapore 2007-8

PRODUCT PROMOTIONS: 1990-2008

• Lainox Ovens - Product demonstration and promotion
• Australian Meat & Livestock Corporation - photo shoots, product endorsement and development
• Simon Johnson Purveyor of Fine Foods - promotions and demonstrations
• Sydney Fish Markets - seafood promotion, cooking classes and demonstrations
• Australian Gas Cooking School - demonstrations
• 'Baddest Lunch in Town', Hotel Inter-Continental - chair and speechmaster
• Nestle - Andronicus Coffee - product promotion and special feature writing
• Bloomsday – James Joyce lunches
• Bonlac Food – ‘Proud to be a Chef’ Program
• Mudgee Regional Wine and Food Festival
• Orange Wine and Food Festival
• King Valley Winery
• Melbourne Wine & Food Festival (inducted as a Legend into the Hall of Fame, 2007)

MEMBERSHIPS

• NSW Tourism - Regional Development Committee
• FAWTAC Committee (with NSW Tourism)
• Honorary Member Cook-Chill Council of Australia, 1999

BOARD MEMBER

• Academic Board, Le Cordon Bleu Australia, 2007-present

AWARDS

• Sydney Morning Herald Good Food Guide – Two Hats, 2005
• Sydney Morning Herald Good Food Guide – Two Hats, 2006
• Sydney Morning Herald Good Food Guide – Special Award for Contribution to the Industry, 2006
• Restaurant & Catering Industry Hall of Fame, 2006
• Sydney Morning Herald Good Food Guide – Three Hats, 2007
• Sydney Morning Herald Good Food Guide – Three Hats, 2008
• Australian Hotels Association, Best Restaurant (Accommodation Division) 2008
• Sydney Morning Herald Good Food Guide – Three Hats, 2009

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