Hamish Ingham (Redbird Chinese and Tequila Daisy) - A bird in the hand

After cutting his teeth in contemporary Australian restaurants Hamish Ingham (Redbird Chinese and Tequila Daisy) felt an urge to explore his great love of eating Chinese in a professional context. He scored a job at famed Billy Kwong where he rose the ranks to become head chef and part of one of the most dynamic alumni. After a string of highly successful ventures with partner Bec Lines, the pair are at it again with a suburban Chinese restaurant that's fast becoming a hub of the community. https://www.instagram.com/chefhamishingham/?hl=en Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

There are no comments yet.

Please log in to write the first comment.