Crystalbrook Kingsley has appointed Joey Ingram as executive chef at its rooftop restaurant Roundhouse.
Ingram brings to the table more than 24 years experience across Michelin-starred kitchens in Paris and some of Australia’s most respected kitchens, including Tetsuya’s and the Hunter Valley’s hatted Margan Restaurant.
His approach is refined and produce driven, shaped by metropolitan discipline and regional roots.
“Crystalbrook Kingsley already has such a strong identity. It’s design-led, culturally connected and proudly local. That really resonated with me. It felt like the right place to bring everything I’ve learnt across my career and shape something that reflects Newcastle and the wider Hunter region in a fresh way,” Ingram said.
Featuring snapper caught off the coast of Newcastle and olive oil sourced at Pukara Estate just 70 kilometres away, Ingram has developed a dining experience that is at once elevated and distinctly connected to place.
“For me, it always starts with the produce: what’s in season, what’s local, and how we can let those ingredients really shine. I’ve always believed that food should feel generous and full of life, layered flavours, beautiful to look at, but ultimately something people feel comfortable and excited to eat,” he said.
To coincide with Ingram’s appointment, Roundhouse has transitioned to an à la carte menu. Beyond Roundhouse, Ingram will oversee the culinary direction throughout all of Crystalbrook Kingsley’s venues, including Romberg’s and Ms Mary.
Newcastle Food Month, held in April, saw Ingram lead a series of collaborations at the resort, including events with two-hatted chefs from EXP. and Muse, partnerships with Hunter Valley producers and appearances from MasterChef alumni.
Former owner of Thermidor Restaurant, Josh Gregory also joins the team as head chef.
Together, the pair bring a strong mix of local knowledge and culinary experience, strengthening the hotel’s kitchen leadership.
