Bilal’s love for food was sparked at the age of 16, inspired by the aromas and traditions of his grandmother’s cooking. Determined to turn this passion into a craft, he moved to Dubai to begin his apprenticeship in Michelin-starred kitchens, where he mastered the finesse of French and Italian cuisine. During this time, he honed his skills in several acclaimed restaurants, including the renowned West14 and Stay by Yannick Alléno.

In 2015, Bilal brought his culinary journey to Australia, joining a celebrated restaurant on the Sunshine Coast. Here, he discovered his deep appreciation for the purity of Australian produce and embraced the philosophy of farm-to-fork dining. His work contributed to the restaurant earning multiple accolades, including its first coveted Chef Hat.

Since then, Bilal has worked with some of Australia’s most distinguished establishments, including Hardy’s Verandah at Mount Lofty House (3 Hats), Garçon Bleu at Sofitel Adelaide (2 Hats), Appellation in the Barossa Valley (3 Hats), and Aurora in Adelaide (2 Hats). At each, he dedicated himself to crafting seasonal degustation menus that celebrated the very best of local ingredients.

A firm believer in ethical and sustainable sourcing, Bilal has forged close relationships with farmers, growers, and artisans—many within the Barossa Valley itself. His dishes reflect not only technical mastery but also a profound respect for the land and its people.

Today, Bilal brings this philosophy into private dining, curating refined experiences that showcase the elegance of Barossa produce in the intimacy of your home. His food embodies sophistication without pretension—elevated yet approachable, always with flavour and authenticity at its heart.

Warm regards,

Bilal