With over 30 years managerial experience related to five star deluxe Hotels, fine dining restaurants, casual dinning & large volume catering, InterContinental Adelaide is delighted to appoint Tony Hart as Executive Chef. In his new role Tony will oversee the running of Shiki, Riverside Restaurant and the Banquet kitchens and will play a pivotal part in developing the hotels young up and coming chefs.
Tony began his hospitality career front of house working on the floor and as a cocktail barman and travelled 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 spent five years developing and mentoring a team of 60 chefs.
In April 2011 Tony moved back home to Adelaide, where he has taken up the position of Executive Chef at InterContinental Adelaide.
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.