Suggested locations:

Joshua Hingston

Born:

Bendigo, Victoria.

History:

I was born in Bendigo and was immersed in a rich tapestry of flavours from an early age. The vibrant aromas of my grandma’s cooking and the stories behind each dish sparked a lifelong passion for cooking.

Determined to turn this passion into a profession, I started my culinary journey in Sydney when I was 16. My first ever kitchen job was at a restaurant called Edna’s Table with Raymond and Janice Kirsch which specialised in native Australian ingredients.

I later gained invaluable experience working under some talented Chefs at prestigious Sydney restaurants such as Bennelong, Pello and the Park Hyatt. These formative years were marked by a relentless pursuit of excellence and a deep commitment to innovation, which led me to experiment with bold flavours and techniques.

Have you always wanted to be a Chef?

I first discovered the joy of cooking in my grandma’s kitchen where I was inspired by her advocacy for sustainable practices, local sourcing and ingredients – she often collaborated with local farmers and artisans.

When I was 11 years old, I vividly remember watching an episode of Jamie Oliver's cooking show. His passion for food and the way he effortlessly created delicious dishes captivated me. It was during that episode that I felt a spark of inspiration and realised that I wanted to pursue a career as a Chef.

The idea of experimenting with flavours and crafting culinary experiences for others became a dream I was eager to follow.

How would you define your style?

Nostalgia meets innovation, comforting and adventurous, evoking cherished memories with every bite, yet sprinkled with unexpected flavour bombs that thrill the senses. My style of cooking dances between the familiar and the surprising, where tradition is honoured but always with a playful twist.

What is your feature flavour these days?

Blend of sweet and sour flavours incorporating vibrant and diverse flavour bombs.

Obsessive-compulsive about?

Rough cut edges on labels for mise en place.

Your greatest culinary influence?

My grandma Shelia Pope.

What do you love about this business?

Constant learning - the culinary arts are always evolving, offering endless opportunities to learn new techniques and cuisines. The satisfaction of serving others - there is a unique joy in preparing meals that bring happiness and satisfaction to others.

Camaraderie - working in a kitchen often means being part of a close-knit team, fostering strong relationships and cultural exploration as you get to explore and share diverse cultures through food.

An ingredient you can’t live without?

Furikake - such a versatile condiment with a savoury umami-rich taste.

Most eyebrow-raising menu item?

Our caviar bump served on a pearl spoon.

Signature dish:

Black Forest cake.

What can diners expect when they eat at your restaurant and what makes the experience special?

At Pebble Beach, qualia, a tasting menu that highlights Australian native ingredients and sustainable practices with zero food waste. At Long Pavilion qualia a laid-back, memorable dining experience with breathtaking views of Australia’s Whitsundays, right in the heart of the Great Barrier Reef.

What is your go-to meal at home when you don’t feel like cooking?

A garlic mushroom, kimchi, pastrami, provolone, Kewpie toasted sourdough sando (sandwich).

Tell us something no one knows about you?

I did competitive judo for 10 years and practised Krav Maga for 3 years.

Where do you see yourself in 5 years’ time?

I would love to own and operate a burger bar.

Pebble Beach at qualia

Perfectly positioned on Hamilton Island’s northern-most point, qualia’s Pebble Beach restaurant presents lunchtime dining at its relaxed best. The food is contemporary Australian, featuring seasonal sustainable and ethical produce, sourced from like-minded farmers, producers and artisans around the country. Take in waterfront vistas of the Coral Sea and surrounding Whitsunday Islands as you enjoy qualia’s signature dining experience and delve into dishes such as cured hiramasa kingfish, almond, Nashi pear and sea succulents with a glass of Riesling. Perhaps striploin tempts served with shallots, sugarloaf cabbage and mushroom, paired with a glass of Hentley Farm ‘The Beast’ Shiraz; a dessert of burnt pavlova, fruit and anglaise makes for a sweet finish.

RECIPES

Joshua Hingston

Pebble Beach at qualia

More From Joshua Hingston & Pebble Beach at qualia

Celeriac and Oyster - Chef Recipe by Davide Foschi

5 Chef Recipes to Try at Home: Beef Cheeks, Celeriac & Oyster, Saffron Gnocchi, Spicy Tuna Roll and Strawberry Kimchi

Top 5 Chef Recipes for 2025: Australia’s Culinary Stars Share Their Signature Creations

Immersed in a Rich Tapestry of Flavours from an Early Age: Josh Hingston

Time to Take it Low and Slow!

A Culinary Career Shaped by Rich Italian Food Culture: Davide Foschi

The Best Waterfront Dining Destinations to Savour Right Now

More Chefs

Andrea Vagge

Trent Dawson

Josh Childs

Latest Articles

The People Have Spoken: 2026's Readers' Choice Awards

Welcome Back to a Festival Worth Sharing

Bringing the Chef-Hatted Experience Home, One Delivery at a Time

Latest Recipes

Tropical Banana Pancakes with Nutella, Passionfruit & Toasted Coconut

Tasmanian Crayfish Lasagna - Chef Recipe by Dea Pradnya and Ngurah Wisnu

Brazilian BBQ: Picanha, Sausage & Chicken Wings - Chef Recipe by Juliana Belizia Bias