Brasserie Restaurant Adelaide Hilton

Dennis Leslie

Executive Chef

Starting his hospitality career at Hilton Adelaide as a Hospitality Trainee in 1996, Dennis worked throughout many departments within the hotel including; house keeping, bars, catering and stewarding. It was here in the stewarding department, being in close proximity to the kitchens and chefs that he discovered his passion – cooking!

Fourteen years later, after travelling the world, cooking at restaurants known as Celebrity and hot spots, Dennis returns to Hilton Adelaide as Executive Chef.

Check out his latest recipes to try at home...

Dennis' Favourite Dish: Toasted Sandwich with bacon, lettuce, fried egg with djon mustard, served with hand cut chips, and house made tomato sauce

Dan Fleming

Sous Chef

Daniel Fleming has been working in kitchens all over South Australia for the past 13 years. Since joining the Hilton Adelaide in 2008, Daniel has progressed through the ranks from Commis chef, Demi chef, Chef de Partie, Junior Sous Chef to his current role as Sous Chef.

This is Daniels first management role in kitchens and he is very excited about the challenges that are ahead. As Junior Sous Chef he is an integral part of the kitchen team overseeing the catering and banquet department for the hotel, supporting the Sous and Executive Chefs and most importantly developing and training the apprentice chefs.

Daniel’s main passions and beliefs are quality of produce and product along with customer interaction and satisfaction.

Dan's Favourite Dish: Green Chicken Curry

Mark Dixon

Butcher

Mark has been involved in the meat industry for over 30 years and has been at the Hilton Adelaide for the past 13 years.

As the Chef de Partie, Mark is responsible for the procurement of all meat, seafood, poultry and specialty meats for all of the restaurant and catering department, with an emphasis on South Australian produce. Mark works closely with producers and suppliers to obtain the finest quality produce available.

Mark is believed to be the only qualified butcher working in this capacity in a 5 star hotel thoughout Australasia.

Jon McKeigue

Sous Chef

Jon McKeigue joined Hilton Adelaide as a Sous Chef in 2009. He is currently in charge of the pastry department and works closely with Executive Chef, Dennis Leslie to oversee all food service operations of the hotel.

Originally from Boston, Massachusetts, Jon was formerly the pastry chef for Todd English’s Olives group and was responsible for the pastry production for four of his acclaimed restaurants, Bonfire, Figs, Olives, and Kingfish Hall.

During his 24 years in the hospitality industry, Jon has worked for several large hotels and resorts and now continues to explore the many great facets that South Australia has to offer.

Josh Gertig

Chef de Partie

Josh completed his apprenticeship at Hilton Adelaide in 2010 and went on to spend the following year working around Adelaide in various restaurants such as Spoon, Botanic Gardens and The Pantry.

As Chef de Partie, Josh is responsible for weekly menu specials, day to day preparations of food for The Brasserie as well as the management and training of Chefs.

He enjoys cooking with seasonal and local produce and the opportunity to meet and work closely with suppliers and producers.

E-Cookbook

What's Cooking

DENNIS LESLIE + TEAM

Dennis Leslie

Executive Chef

Dan Fleming

Sous Chef

Mark Dixon

Butcher

Jon McKeigue

Sous Chef

Josh Gertig

Chef de Partie