Hamish began his hospitality journey as an apprentice at Boronia House in 1990. On completion of his apprenticeship, Hamish was offered the Sous Chef position at Milsons in Kiribilly, recipient of the Sydney Morning Herald one hat award. In the year 2000 Hamish joined the start-up team in the now widely acclaimed Billy Kwong restaurant in Surry Hills. Under the guidance of Kylie Kwong, Hamish honed his skills and developed with the new style of fantastically fresh Chinese food that has delighted Sydney for the past decade. Working with Kylie brought opportunities to work on cookbooks and food styling on television as well as developing relationships with local primary producers.
In 2004 Hamish was awarded the 'Josephine Pignolet Young Chef of the Year Award'. This accolade presented Hamish with the opportunity to travel to his choice of destination and choose several kitchens to work in on his travels. Landing in New York City with his list, Hamish ticked off working at Gramercy Tavern, Amuse, Craft and Amy's. Between shifts at these New York institutions Hamish spent time soaking up the galleries, fresh produce markets and dining in as many places as possible. Alice Waters Chez Panisse was Hamish's next destination in San Francisco. Using primarily organic produce grown locally Hamish worked with the chefs to create daily menus inspired by seasonal availability.
Hamish brought his experiences and passion back to the kitchens of Billy Kwong and lead the team as Head Chef until 2009. The following year saw Hamish freelance at Sean's Panorama and The Belleview Hill restaurants and teach cooking classes at Simon Johnson and Accoutrement Mossman. While developing plans with partner Rebecca Lines for their Bar H concept Hamish was also involved with the Sydney 'Guerilla Dining' scene.