The team at qualia are proud to introduce Executive Chef, Joshua Hingston. Joshua brings over a decade of experience from some of Australia’s most prestigious hatted restaurants, including Bennelong, Pello, and the Park Hyatt Sydney, where he honed his craft under renowned chef Alessandro Pavoni. His journey also includes leading the culinary teams at Hamilton Island’s premier dining venues, Beach Club Restaurant and Clubhouse on Dent Island.

Joshua’s passion for cooking was ignited by his grandmother, an enthusiastic baker, and nurtured during his childhood on a small farm in rural Victoria. Surrounded by free-range livestock and organic vegetables, he developed a deep connection to nature and an early appreciation for food. His apprenticeship at the pioneering Edna’s Table further shaped his culinary identity, sparking a profound love for Australian native ingredients.

Joshua’s food philosophy centres on creating dishes that nourish both body and soul. His menus are crafted to evoke a sense of nostalgia, fostering meaningful connections with diners through memorable, heartfelt culinary experiences.

At qualia, Joshua’s dedication to innovation and excellence shines through in every dish. He skilfully blends the finest local produce with global techniques, crafting fresh, elegant cuisine that ensures each dining experience is extraordinary and deeply satisfying.

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