Solotel has recruited acclaimed culinary talent Hamish Ingham as its new group executive chef.
Ingham has had a lengthy career in the hospitality sector, running Bar H in Surry Hills with Rebecca Lines for eight years before launching The Woods Restaurant and Grain Bar at the Four Seasons, Banksii in Barangaroo, Tequila Daisy, and Redbird Chinese in Redfern.
He’s now started a new chapter, one that is anchored by mentoring, developing, and supporting chefs – something he has always wanted to do since he was trained by culinary greats including Kylie Kwong and Damien Pignolet.
“Running my own restaurants took up so much of my time and so I’m really looking forward to being able to do more [mentoring] in this group executive chef role with Solotel,” he says.
Ingham is working across Solotel’s entire portfolio that covers venues including Barangaroo House, The Clock, The Abercrombie, and the Kings Cross Hotel, with the chef “driving a sharp new focus” on food – but the essentials are all here to stay.
“Having a casual meal in a pub is a fundamental part of Australian culture and I’d be a fool to mess too much with the classics,” he says.
“That said, the little things – different ways of plating, better olive oil, really great dressings and salads – can often make a classic, incredible and that’s where I see my restaurant experience coming into play.”
Ingham is the latest appointment to Solotel’s senior food and beverage team which is led by Group Food and Beverage Director Joshua Hillary; Master of Wine and Group Beverage Manager Annette Lacey; Group Bars Manager Reece Griffiths; Group Chef Aaron Fallins; and Group Guest Experience Manager Matthew Stewart.
