Adam Hudson


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.

What Diners Are Saying

  • 0 Reviews

We find Adam very engaging and his food was well presented and delicious. All of my guests were impressed and some of them have asked for Intertain's website which I was happy to provide.

David C. from Brighton

Dinner was fabulous! Adam Hudson was great, very professional and friendly.

Emily C. from Middle Park

Last Active:
December 15, 2017

Number of Bookings Completed: 23 dinners / 206 guests
Last Booking Completed: December 15, 2017


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