Bailliage: Yorkshire
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Welcome Tony, the New Bailli for Yorkshire and Cheshire
Tony Higginbotham
Bailli, Yorkshire & Cheshire
Tony’s passion for the culinary arts began at the age of eleven, inspired by a formative dining experience in Brighton, England. Encouraged by the restaurant’s Chef Proprietor, a family acquaintance, he set his sights on a career in hospitality and gained early practical experience working part time in his uncle’s butcher shop while still at school.
Following college, Tony trained at the Sandal Farm Restaurant, joining the brigade full time upon graduation. He further refined his professional skills through part time catering studies in Manchester and at Leeds University. In 1987, he relocated to Australia, where he spent five years progressing from Sous Chef to Executive Sous Chef at leading properties including Sheraton Ayers Rock and the St Kilda Park Royal in Melbourne, catering for distinguished guests from the worlds of film, politics, and international diplomacy.
Tony’s career then took him to Asia, where he joined the Hong Kong Convention and Exhibition Centre, earning promotion to Executive Sous Chef. He later moved to Shanghai as Executive Chef at the New World Yangtze Hotel and was inducted into the Chaîne des Rôtisseurs in 1993 at the Great Wall of China—an honour he continues to hold in the highest regard.
