Hamish Ingham is a Photographer and Restauranteur based in Sydney and working everywhere.

hamishingham@gmail.com
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Hamish Christopher Ingham is a photographer, food stylist, chef and restauranteur based in Sydney, Australia.

His evocative photography and meticulous food styling is informed by two decades’ experience working at the forefront of Sydney’s culinary culture.

 Launched with his wife and business partner, Rebecca Lines, his Modern Chinese Restaurant Redbird Chinese has achieved rave reviews and is on the way to being a Sydney institution, Also his harbour-side restaurant Tequila Daisy has cementing its place in Sydney’s dining scene, while former venues include the award-winning Banksii Vermouth Bar & Bistro, Bar H, and The Woods at Sydney’s Four Seasons Hotel.

 Before opening his own venues, Hamish trained with some of the world’s greatest chefs. In 2004, he was awarded the Josephine Pignolet Young Chef of the Year Award—an accolade that propelled him into some of America’s most prestigious kitchens, including San Francisco’s Chez Panisse working under Alice Waters.

 Locally, Hamish was Head Chef at Kylie Kwong’s highly regarded Sydney restaurant, Billy Kwong. During that time, he collaborated with Kylie on photography and styling for several books and a TV series.

 Hamish’s passion for photography was sparked at an early age, when his grandfather introduced him to the craft. This love for composition and styling, discovered in childhood, has been central to his success in the kitchen.

 Similarly, Hamish’s experience designing menus and cheffing in some of the world’s best kitchens informs his keen eye for food styling and photographic composition. He is now pleased to step behind the lens to help others define their culinary identity.