APPEARING AT: Chef’s Cabin World of Truffles, Festival Stage
Amy Hamilton’s cooking career started in 2001 when the former visual art student naively applied for a dish washing job at the acclaimed Must Winebar. With a new found love of hospitality and her degree on the backburner, Amy commenced an apprenticeship under Russell Blaikie and later worked under Riccardo Momesso at SOS in Melbourne.
In 2007 she returned to WA and worked as a personal chef at the luxury retreat Maitraya in Albany until 2014 when she bought a run-down Parisian-inspired bar inside the historic London Hotel, Liberté. Amy’s aim was simple, to introduce some good food, a solid bar program and warm welcoming service. Liberté has won a string of accolades including one Chefs Hat at the Good Food Guide Awards two years running, Gourmet Traveller Bar of the Year, STM Bar of the Year, and Gourmet Traveller #3 Best Regional Restaurant in WA. Amy was named in the Top 50 Next Generation Best Chef in Food Service Magazine in 2017. Amy’s food is a bold mash up of French and Vietnamese flavours, sometimes in the same dish.