Dennis Leslie

Chef Dennis Leslie began his career in 1996 under the tutorage of former Adelaide Hilton Executive Chef Simon Bryant, as well as world renowned chef Cheong Liew, Bethany Finn and pastry chef Ernst Schutt. After five years at the Hilton Adelaide as Comis Chef, he decided to travel to Europe to expand his culinary culture. In 2004 Dennis returned to Adelaide and before long he was spear heading the Seriously South Australian® campaign, along side Simon Bryant for The Brasserie restaurant. In 2014 Dennis became the executive chef at Adelaide Oval fine diner Hill of Grace.