Reid Hingston was inspired by food from a young age, having been constantly surrounded by the senses of his mother’s Spanish influenced cooking, a qualified chef herself.
Reid Hingston was inspired by food from a young age, having been constantly surrounded by the senses of his mother’s Spanish influenced cooking, a qualified chef herself. Together with a creative flair and his passion for food, Hingston chose to become a chef at an early age, beginning is apprenticeship by the age of 17yrs.
Hingston developed his culinary skills at a leading list of Sydney restaurants including The Tearoom QVB and Sydney Marriot, before moving on to Quadrant Restaurant, where by on completion of his apprenticeship, he was appointed as Chef de Partie.
Hingston’s career quickly escalated as he moved on to work at one hat restaurants Longrain and Bistrode Moncur. In 2008 Hingston was offered the role of sous chef at the Merivale’s three-hatted est. restaurant. Hingston was guided by acclaimed chef Peter Doyle, who he describes as his mentor and “cooking idol” for 2 years before moving on the to lead a team of his own as head chef at the successful Summit in 2010, where his flair for fresh ingredients was interwoven into the well-reviewed menu.
At the begging on 2011, Hingston returned to Merivale as head chef of The Beresford Hotel, adding his own touch to the pub’s popular menu with the addition of many new dishes for the local Surry Hills crowd to enjoy.
The menu includes a fresh, new offering with twists on Italian favourites, such as a classic homemade gnocchi with basil and rocket pesto; pan-seared ocean trout with radish, corn, sorrel and feta; and crumbed veal with brussel sprouts, broccolini and olive butter.
Of his latest appointment at the Beresford Hotel, Reid says: “I am very excited to be leading such an amazing team. I’ve been given the freedom to introduce new ideas to the menu whilst respecting the need for good, fresh flavours.”