Hamish Ingham is the creative mind behind the new The Woods restaurant at Four Seasons Hotel Sydney. Hamish is Fresh from achieving his first Chef's Hat accolade in the prestigious 2013 Good Food Guide for his funky Surry Hills restaurant, Bar H, In addition to running Bar H, Ingham's culinary talents now stretch across developing the food menu for the Hotel's new bar, Grain, The Woods and the Hotel's In-Room Dining menu. Aptly named The Woods, the restaurant has a spectacular centrally placed wood-fired oven where Hamish will use naturally flavoured Australian varietal woods in the oven to enhance his signature grilled dishes.

From a family of inspirational cooks, Hamish spent time freelancing at some of Sydney's top dining venues including Sean's Panorama and The Bellevue Hotel. He also hosted cooking classes at Simon Johnson and Accoutrement. In 2000, he joined joined the start-up team in the widely acclaimed Billy Kwong restaurant in Surry Hills -working directly for its famous modern China-Oz cuisine owner and Chef, Kylie Kwong. There he honed his modern Chinese cooking skills whilst also meeting his wife and Bar H partner, Rebecca Lines. Together, the duo is making their first foray into luxury hotel dining with Rebecca as Consulting Restaurant Manager for The Woods.