Introducing Andrew McGie, Director of Restaurants and Bars - Intercontinental Hotel


Andrew has worked across International borders, in some of the most renowned kitchens in the luxury industry. From catering to Richard Branson’s guests on Necker Island to Head Chef at the 7* Emirates Palace in Abu Dhabi, Andrew has more than a few tricks up his sleeve. Immersing himself amongst diverse cultures and cuisines, Andrew has perfected his culinary skills and developed his global etiquette.

His keen eye for premium product selection and flawless memory for recalling even the most intricate of recipes, positions him as the very best man for the Director of Restaurants and Bars at the soon-to-open InterContinental Perth City Centre. The hotel delivers discreet luxury in the vibrant heart of Perth, and will open 4 very different, very colourful venues to the public between September and November. Andrew has been crafting complex menus, visiting suppliers in Mt Barker and the greater South West to source the very best produce there is to ensure that patrons at Ascua, Heno & Rey, Graffiti and The Loft Lounge are left wanting more.

The promise that InterContinental Hotels make to their guests is the delivery of global etiquette set amongst discreet luxury, complemented by personalised service. With his worldly knowledge of food and culture, passion for produce to plate and personal charm – Andrew McGie is set to be a premier chef in Perth.


Work History

Andrew started off at the majestic fine-dining Watermark Restaurant in Sydney, clustered amongst the exclusive Balmoral District overlooking the Sydney Harbour. He was promoted to Head Pastry Chef at this one hat restaurant in 2002. Working under critically acclaimed Chef, Pascal Proyart, at the 5* Sheraton Park Tower in the United Kingdom, Andrew specialised in French inspired contemporary seafood cuisine. In 2005 the 3 AA rosette restaurant was nominated for Best Seafood Restaurant in London by Hardens.

Moving from the Sheraton, Andrew established himself as the Senior Sous Chef at Babylon, Roof Gardens in Kensington, UK. A 2 AA rosette restaurant (Virgin Limited Edition), Andrew managed 14 kitchen staff, and in 2007 was awarded the prize for contributing ideas that attributed to the success of Virgin Resorts Ltd. Following this award, Andrew was chosen to cater for a Virgin Director conference of 70 VIP’s at stunning Necker Island, owned by Sir Richard Branson. Following his wife’s appointment to a new role in the United Arab Emirates, Andrew began work at the 7* Emirates Palace Hotel in Abu Dhabi in July 2008. Head Chef of 4 of the luxury restaurants at the Hotel, Andrew was a nominated finalist for ‘Chef of the Year’ Award at the prestigious Gourmet Abu Dhabi awards in 2010.Andrew’s appetite for international cuisine still not sated, Andrew was appointed Head Chef of the award winning 5* luxury resort, The Conrad, in beautiful Quinto do Lago Portugal, in June 2013.

Professional Profile

Andrew has returned to Perth invigorated and passionate about bringing excellent food to beautifulsurroundings; in the new refined dining wood-fired kitchen of Ascua, in Heno & Rey Spanish Tapas and Raw Bar, in the worldly classic Loft Lounge and urban street-scape space, Graffiti –a diverse restaurant and bar offering, opening between September and November, by InterContinental Perth City Centre.

Personal Life

After navigating the globetrotter’s map to international cuisine, Andrew now lives with his wife, two daughters and Freddie the Spoodle in Cottesloe. His favourite local haunt, one of Cottesloe’s usual suspects – is Vans Café; another the Quokka Arms Pub on WA’s beloved Rottnest. Andrew values quality and consistency in service, food and atmosphere most when dining out, and looks to implement these key factors strongly at the hotel.