Tony's cooking styles include, Modern Australian, Asian, Mediterranean, Italian, French, Pacific Rim and Vegetarian.
With over 30 years managerial experience related to five star deluxe hotels, fine dining restaurants, casual dining and 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 Patisserrie 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.
How long have you been in the Hospitality Industry?
35 years hospitality including FOH and BOH studied Patisserie at Regency 4 years at ICA , with 12 years prior at Hilton. Roles included executive chef in Fiji and Executive Sous in Adelaide. Prior to that stints at Magill Estate, Old Lion, Grimalids, Red Ochre.
Why do you like working at InterContinental Adelaide?
Great team environment with a commitment from all colleagues to deliver our branded service behaviours; very supportive company that encourages career growth and personal time.
Dish you would recommend to try when dining at InterContinental Adelaide?
Our menus always feature great slow cooked meats and at Shiki I love Kenny's tempura prawns and wagyu off the teppan plates.... Read more.