Adam Hudson began his culinary career in 1996 and has worked in many different types of venues in a wide range of cuisines. His biggest inspiration as a young chef was Philip Johnson from Ecco in Brisbane (winner of Gourmet Traveller’s Restaurant of the Year, 1996). Later on, Hudson came to follow the cooking of Gordon Ramsay, Pier’s Greg Doyle and a few other notable chefs. Hudson’s work in the UK taught him a lot from working with names like Antoine Mossiman and Pierre Gagnaire. His style in Australia has always been the broad-sweeping genre of “Modern Australian”, with influences of Mexican, Spanish, Italian and occasionally Japanese.