Tony Bilson has spent his life in pursuit of excellence in gastronomy. Borrowing from the subtleties of a French palette, Bilson has been responsible for a true awakening of the Australian culinary landscape. Tony is known as a calm and influential presence in the kitchen, a consummate artist with a clear vision. His reputation as a champion of change has made him a household name throughout his native Australia.

Cooking is a genuine labour of love for Tony. Bilson’s Restaurant, opened in June 2003, is comfortably nestled in the luxurious 5-star Radisson Plaza Hotel in the heart of Sydney. The restaurant celebrates local and seasonal produce with an emphasis on French flavours and cooking techniques, coupled with a wonderful collection of Australian and French wines.

Bilson combines his encyclopedic knowledge of French cuisine with courageous instincts to create unforgettable, marvellous edible pieces that tantalize his patrons every time. In person, his hearty laugh and sincere smile win you over as he relaxes with a glass of wine. In the kitchen, he commands a gentle authority as he masterminds the marriage of the top local ingredients with timeless culinary mastery.

A generous genius, Tony has incubated some of Australia’s most outstanding chefs as protegés, including Cuisine NOW’s Tetsuya Wakuda. Cuisine NOW is the perfect opportunity to partake of Tony’s genius and sample his incredible, edible masterpieces.