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About Tony Bilson
Tony Bilson is a chef who creates food as memorable as the situations in which he sometimes finds himself.
When everybody else was striving to become Stockbrokers or Surgeons in the 1960's, Tony decided to become a chef.
In 1971, he opened his first restaurant La Pomme d'Or. Berowra Waters came next followed by Kinselas. And then came the grandest of them all Bilson's at Circular Quay.
Next Tony took over the kitchen at the prestigious Treasury Restaurant at the Hotel Intercontinental. Tony Bilson is truly the Godfather of Australian cooks.
He has an extraordinary track record of being able choreograph and mastermind the marriage of food, people and their environment.
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