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Tony Bilson

Celebrity Chef

The term Godfather conjures images of Don Corleone and Italian cuisine (“Leave the gun. Take the cannolis.”) Yet the godfather of Australian cuisine is renowned for his French sensibilities.

The term Godfather conjures images of Don Corleone and Italian cuisine (“Leave the gun. Take the cannolis.”) Yet the godfather of Australian cuisine is renowned for his French sensibilities. Francophile Tony Bilson has done more for our culinary heritage than perhaps any other chef. He has been a pioneer in the Australian restaurant scene, all the while connecting his restaurants with the mood of the people, and by reading the political and social mood he has ensured that people continue to come to his table. From Lygon Street’s bohemian crowd in the late ’60s, to the Labour party devotees at Tony’s Bon Gout in the ’70s, and then Berowra Waters Inn (long considered a major turning point for Australian cuisine), to the opulence of Bilson’s at Circular Quay in the 1980s.

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