Tony HartRecently appointed by the InterContinental Adelaide as Executive Chef, Tony Hart has over 30 years managerial experience related to five star deluxe hotels, fine dining restaurants, casual dining and large volume catering.
Tony oversees the running of the award winning Shiki, Riverside Restaurant and the banquet kitchens and plays a pivotal part in developing the hotel's young up and coming chefs.
Tony began his hospitality career front of house working on the floor and as a cocktail barman and traveled extensively across Australia, Europe, America, Asia and the Caribbean.
Tony redirected his focus and was accepted to study Patisserie at Regency Collage with Ingo Scwarze and Hardy Jesce and after graduation found employment in several of Adelaide’s award winning restaurants including Red Ochre Grill and Magill Estates Restaurant.
He then was lucky enough to work with and be mentored by Simon Bryant at the Hilton Adelaide, with rapid promotion through the ranks to Executive Sous Chef.
Tony was promoted to Executive Chef at the Hilton Fiji Beach Spa and Resort where he has spent the last four years developing and mentoring a team of 60 chefs.
His cooking styles include, modern Australian, Asian, Mediterranean, Italian, French, Pacific Rim and vegetarian with a focus on using regional produce and creating relationships with artisan suppliers.
Judge for the Moffat Salon Culinare 2007, 2008, 2009 2010
Mentoring and preparation of staff for Salon Culinare
2010 Pastry Chef of the Year
Runner Up Chef of the Year
Runner Up Junior Chef of the Year
2009 Pastry Chef of the Year
2008 Junior Chef of the Year
Community and outdoor events including:
Tour Down Under
Festival of Arts
Private catering in Kakadu
Catch Tony Hart at the following Tasting Australia events:
L-Plates Learn from the Masters - Thurs 26 April