Meet The Team
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 hotspots, Dennis returns to Hilton Adelaide as Executive Chef.
Nathan Johnson - Executive Sous Chef
Nathan has been with Hilton Adelaide since 1999, joining the team as a Commis Chef, working his way up to his current position as Executive Sous Chef. His love of cooking began during his teenage years, preparing the family dinners after school.
As the Executive Sous Chef, Nathan is responsible for all of the Hilton Kitchen departments – including Butchery, The Brasserie, Conference and Event Catering, Breakfast, Pastry, and Stewarding.
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 thought Australasia.
Ingrid Callus - Chef de Partie
Ingrid has been at Hilton Adelaide since 1992 working her way through the different kitchen departments.
Today, you will find Ingrid in The Brasserie kitchen, overseeing the lunch buffet, ensuring the freshly prepared dishes are ready for the lunchtime diners 5 days a week!
