Crystalbrook Kingsley has appointed hatted chef Joey Ingram as Executive Chef, ushering in a new era for Newcastle’s leading luxury hotel and its dining portfolio, including rooftop restaurant Roundhouse, Romberg’s and Ms Mary.
With more than 24 years in some of Australia’s most respected kitchens, from Tetsuya’s to leading the hatted Margan Restaurant in the Hunter Valley, Ingram brings a refined, produce-driven approach shaped by both metropolitan discipline and deep regional roots.
Now stepping into Crystalbrook Kingsley, Ingram is focused on shaping a dining experience that feels both elevated and distinctly connected to place.
Of his new role, Ingram said, “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 continues, “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.”
At Roundhouse, Ingram is placing a greater emphasis on coastal Australian dining, drawing on the region’s proximity to both land and sea, and its access to exceptional produce.
From snapper caught off Newcastle heads to olive oil sourced just 70km away from Pukara Estate, the menu reflects his “if it grows together, it shows together” philosophy, pairing ingredients at their seasonal peak and celebrating the simplicity of doing so well.
That approach comes to life across new dishes such as:
- An open lasagne of tiger prawns and scallop layered with shellfish bisque
- Goldband snapper with smoked mussel butter and coastal greens
- A fricassee of locally cultivated mushrooms with buckwheat and cavolo nero
To coincide with Ingram’s appointment, Roundhouse has also transitioned to an à la carte menu, allowing guests to shape their own dining experience while exploring the breadth of his new dishes.
Beyond Roundhouse, Ingram will oversee the culinary direction across all of Crystalbrook Kingsley’s venues, including Romberg’s and Ms Mary, ensuring a cohesive, produce-led approach across the hotel’s entire offering.
His arrival coincided with a key moment for the city, as Newcastle Food Month shone a spotlight on the region’s culinary talent over the past month. Ingram led a series of collaborations at Crystalbrook Kingsley, including events with two-hatted chefs from EXP. and Muse, partnerships with leading Hunter Valley producers, and appearances from MasterChef alumni – positioning the hotel as a central hub of the month-long program
The appointment also sees the addition of Josh Gregory, former owner of Thermidor Restaurant, who joins as Head Chef. Together, the pair bring a strong mix of local knowledge and culinary experience, further strengthening the hotel’s kitchen leadership.
With a career spanning Michelin-starred kitchens in Paris, Sydney’s top dining rooms and four consecutive years retaining a Chef’s Hat in the Hunter Valley, Ingram’s move signals a continued elevation of Newcastle’s dining scene and a renewed focus on Crystalbrook Kingsley as one of its defining culinary destinations.