George Hill (chef)

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George Everard Hill
Born (1942-05-20) 20 May 1942 (age 76)
Bangalore, India
Years active1957–present
Known forCulinary arts and education

George Everard Hill (born 20 May 1942) is an Australian chef, educator, and author. Hill is one of seven living Black Hat Chefs in Australia[1][2][3] and is a "2004 Pioneer" amongst Les Toques Blanches (lit. "The White Hats") Executive Chefs of Australia.[4]


George Hill's professional career has borne a range of industrial titles, including these: chef de partie, chef de cuisine, executive chef, cookery teacher, commercial cookery educational manager, hospitality consultant, and business owner-operator.

Hill started his cookery career in 1956 as an apprentice cook in the Cumberland Hotel London. In 1966, he immigrated to Australia[5] and became an Australian citizen in 1979. His first job in Australia was as a chef at the Royal Automobile Club of Victoria (RACV) Club in Melbourne. Following that, he was employed by the William Angliss Institute of TAFE in Melbourne as a commercial cookery teacher in 1971,[5] where he eventually lead a teaching staff numbering more than thirty personnel in the foods department. Subsequently, Hill was promoted to one of the four program managers of the college.[6]

In 1983, he received the Australian Foodservice Manufacturers Association Award, which is conferred to those "seen to have done the most for the Foodservice industry".[7] 1994 saw Hill's induction into the National Association of Foodservice Equipment Suppliers Hall of Fame, where he was "acknowledged for contribution as an educator" within the hospitality industry.[8] In 1986, Hill moved to the new Chisholm Institute in Victoria to head the Tourism and Hospitality Faculty.

Hill was the owner-operator of Rosehill Lodge, an externally rated five-star bed and breakfast for "foodies"[9] which was twice acknowledged as a finalist in the 1999 and 2000 Victorian Tourism Awards.

Hill was awarded a Churchill Fellowship in 1988,[10] and has coauthored the only technical book on the topic of margarine and butter sculpture.[11][12] He was also Director of the World Championships in Commercial Cookery in Melbourne and represented Australia in the 1980 Culinary Olympics winning gold for Australia.[13][14] He was appointed to represent Australia as a cookery judge in the first Worldskills 1983[15] and has internationally judged in New Zealand and Fiji.

In 2000, Hill was bestowed[3] the Sidney Taylor Memorial Black Hat Award.[2] The award's selection panel's guidelines describe the title of Black Hat Chef[1] as the following:

The honour is considered by professional chefs in Australia to be the highest industry achievement possible. The award acknowledges the holder of a Black Hat's pursuit of excellence, contribution to industry, professional standards, industry standing and commitments, which must be measurably and significantly beyond that, would be expected in a normal career of a commercial chef. The award is conferred following: an industry nomination, investigation and a secret ballot requiring unanimous support of a convened selection committee and must finally have complete endorsement by all member chefs.

Hill has worked for the education and training of chefs, creating the Australian chefs' portal web site,,[16],, and initiating the Australian Culinary Code of Practices for Australian Commercial chefs.[16][17] These codes have been adopted by every professional chefs association in Australia.[18]

When George Hill created two years ago it soon became popular as a tool assisting with the preservation of culinary standards and encouraging debate on culinary issues between the 450 registered chefs. Many projects have been achieved, but the most significant was the creation of the Australian Culinary Codes of Practice.”

— James Mussak, Executive Chef, author, past founding president NSW Chefs Association[19]


Title Issuer Year Source
Chairman of Jury "Australian Chef of the Year", Foodservice Australia 2010–2012 [20][21][22]
National Award for Excellence Foodservice Suppliers Association of Australia 2010 [23][24]
Life Member Australian Culinary Federation 2005 [25]
Pioneer Les Toques Blanches, The Executive Chef Association of Australia 2004 [26]
Black Hat Australian Culinary Federation Victoria 2001 [1][2][3]
Australian Hall of Fame National Association of Food Equipment Suppliers Inducted in 1994 [27]
For Contribution to the Hospitality Industry Australia Food Service Manufacturers Association 1983 [28][29]
Gold Medalist National Team Member, Culinary Olympics in Frankfurt, Germany 1980 [30]


  • (2014) Am I Chef?: Back to Basics with the "SAKE" Philosophy[31]

Further reading[edit]

  • Mussak, James (2012). Great Chefs of Australia – Menus. ISBN 978-0-9805405-2-9.
  • Druckerei, Hugo Matthaes (1981). Kochkunst in Bildern. Verlag Gmbh & Co. ISBN 3-87516-171-8.


  1. ^ a b c "The Origins of Black Hat". Australian Culinary Federation. Retrieved 5 March 2013.
  2. ^ a b c "THE SIDNEY TAYLOR MEMORIAL BLACK HAT AWARD: 1980". Retrieved 5 March 2013.
  3. ^ a b c "Sidney Taylor Memorial Black Hat Award". World Association of Chefs Societies. 26 October 2006. Retrieved 5 March 2013.
  4. ^ Les Toques Blanches Australia, The Executive Chef Association of Australia. "Pioneers".
  5. ^ a b "A Legend Remembers" (36). December 2006: 1–5. Archived from the original on 27 February 2013.
  6. ^ Nunn, Kathy. "National Library of Australia.William Angliss College. The First Fifty Years". Hargreen Publishing, 1990. pp. 92–110, 115–130. ISBN 0 949905 51 8.
  7. ^ "The Australian Foodservice Manufacturers Award Associations Award for Services to the Food Industry". La Cuisine (12): 9. 18 October 1984.
  8. ^ "National Association of Foodservice Equipment Suppliers Hall of Fame". Hospitality. August 1994.
  9. ^ "Rosehill Lodge – Weekend affairs". The Age Newspaper. 10 January 1988.
  10. ^ "Fellowship First for Two TAFE Staff". Victorian Tafe Magazine: 13. October 1987. Archived from the original on 27 February 2013.
  11. ^ Hill, George; Hill, Jean (1988). Margarine Modelling (Book). Melbourne: Hospitality Press. p. 152. ISBN 1862504067. Retrieved 27 February 2013.
  12. ^ "Margarine Modelling, Book Review". Angus & Robertson. ISBN 1862504067.
  13. ^ Australasian Guild of Professional Cooks (1981). Australian gold : Australian recipes and awards 1980 culinary olympics : official summary journal of the Australasian Guild of Professional Cooks Ltd (Book). Melbourne: The Guild. OCLC 220204206. Retrieved 27 February 2013.
  14. ^ Australian Gold. The Australasian Guild of Professional Cooks. 1981. OCLC 220204206.
  15. ^ Linz Austria – Commercial Cookery Judge 1983. "World Skills Australia".
  16. ^ a b Dodgshun, Graham; Peters, Michel; O'Dea, David (2012) [1995]. Cookery for the Hospitality Industry (6th ed.). Cambridge, New York: Cambridge University Press. p. 702. ISBN 978-0-521-15632-5.
  17. ^ "Australian Culinary Codes of Practice".
  18. ^ Mussak, James (2009). Great Chefs of Australia. Sydney: Pro-Chef International (Australian Culinary Book Publishing Division). pp. 105–106.
  19. ^ Mussak, James (2009). Great Chefs of Australia – Cooking with Wine. p. 106. ISBN 978-0-9805405-0-5.
  20. ^ Sydney Commercial Kitchens. "Sydney commercial Kitchens website".
  21. ^ National Professional Chef Competition. "Foodservice Service Australia".
  22. ^ "CFT International".
  23. ^ "FSAA National awards 2010".
  24. ^ Chairman Terry Randall with George Hill(Right). "FSAA Awards 2010".
  25. ^ Life member 2005. "Australian Culinary Federation".
  26. ^ Pioneers. "2004 Awards LesToques Blanches".
  27. ^ "Industry four recognised by NAFES". Hospitality Magazine (481): 3.
  28. ^ "George hill honoured at trade fair". La Cuisine. 1 (3): 2. October 1984.
  29. ^ "George Hill Wins AFMA award". Host National Magazine: 9. July 1984.
  30. ^ "Australian Gold,Australian recipes and awards 1980 culinary olympics". Australasian Guild of Professional Cooks, 1981 – Melbourne.
  31. ^ Hill, George (December 2015) [2014]. Am I Chef?: Back to basics with the "SAKE" Philosophy. Patrick Varney, photographer. Melbourne, Australia. ISBN 9780646918525. OCLC 878664748.