Alfonso 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 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 now Bilson’s, which he describes as “a home from home”. “Working with Chefs like Tony and Manu, 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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Andy started his passion for food and wine working in the wine bars of London in the 1980s but in his career went on the fast track in 1995 when he joined the Ivy. Within a year he was maitre d’ from where he spent the next six years honing his skills in one of the most famous and successful restaurants in the world.

From here, 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 took efforts to have a strong representation of New World wines as well, particularly from Australia and New Zealand.

That interest in Aussie wines has been nurtured with his move to Australia with his family late 2005. Whilst working at the Bayswater Brasserie, Guillaume at Bennelong and finally, Catalina, Andy has also managed the wine lists, drawing 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 team at Bilsons.”

Full Wine List | PDF: 229 kb

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