By Leigh O’Connor.
Josh Hingston discovered the joy of cooking in his Grandma’s kitchen where he was inspired by her advocacy for sustainable practices, local sourcing and ingredients.
"I was born in Bendigo and immersed in a rich tapestry of flavours from an early age. The vibrant aromas of my Grandma’s cooking and the stories behind each dish sparked a lifelong passion for cooking,” he tells AGFG.
"Determined to turn this passion into a profession, I started my culinary journey in Sydney when I was 16. My first kitchen job was at a restaurant called Edna’s Table with Raymond and Janice Kirsch, which specialised in native Australian ingredients.”
He later gained invaluable experience working under some talented Chefs at prestigious Sydney restaurants such as Bennelong, Pello and the Park Hyatt.
"These formative years were marked by a relentless pursuit of excellence and a deep commitment to innovation, which led me to experiment with bold flavours and techniques.”
These days, you will find Josh overseeing the kitchens at The Long Pavilion at qualia and Pebble Beach restaurant on Hamilton Island.
"At Pebble Beach our tasting menu highlights native ingredients and sustainable practices with zero food waste, while at Long Pavilion, it is a laid-back memorable dining experience with breathtaking views of the Whitsundays right in the heart of the Great Barrier Reef.”
One of Josh’s most vivid memories as an 11-year-old was watching an episode of Jamie Oliver’s cooking show:
"His passion for food and the way he effortlessly created delicious dishes captivated me. It was during that episode I felt a spark of inspiration and realised I wanted to pursue a career as a Chef.
"The idea of experimenting with flavours and crafting culinary experiences for others became a dream I was eager to follow.”
Describing his style as nostalgia meets innovation, comforting and adventurous, Josh aims to evoke cherished memories with every bite, sprinkled with unexpected flavour bombs that thrill the senses.
"My style of cooking dances between the familiar and the surprising, where tradition is honoured but always with a playful twist.”
The sense of nostalgia is evident in the dessert recipe Josh shares with AGFG for Black Forest cake:
"Indulge in layers of decadence – think chocolate and cherries!”
Working in a kitchen often means being part of a close-knit team, fostering strong relationships and cultural exploration sharing diverse cultures through food and this is one of the things Josh loves about the hospitality industry.
"The culinary arts are always evolving, offering endless opportunities to learn new techniques and cuisines. There is satisfaction in serving others – there is a unique joy in preparing meals that bring happiness and satisfaction to others.”
This is one Chef you don’t want to get on the bad side of – he practised competitive judo for 10 years along with Krav Maga for three years! However, it is his dream for the next five years, that really heats up the kitchen:
"I would love to own and operate a burger bar!”
