Ollie Hansford
Ollie Hansford
Owner/Chef
Siffredi's

Ollie Hansford’s passion for food was originally ignited through watching cooking shows as a child, for which he developed an insatiable appetite. Later joining his father’s pâté business in Leicester in the United Kingdom, he delighted in the opportunity to learn, get his hands dirty and begin to develop his palate.

Inspired by a commitment to eat good food and explore great produce, Hansford enrolled at Westminster Kingsway College in London to nurture his interest and develop his culinary skills. Upon graduating, he took up his first professional role at Mallory Court, famed for its one Michelin star. Later moving to Norfolk to head up the equally acclaimed Michelin star restaurant Morston Hall.

Moving to Australia in 2013, Hansford commenced his career with the Van Haandel Group at Brisbane’s Stokehouse Q, punctuated by a brief stint at Gauge where the talented chef was awarded 2016 Brisbane Good Food Young Chef of the Year. Accepting the role of Head Chef at the iconic Stokehouse in Melbourne, Hansford lead the team to be honoured with a Chef’s Hat within a year. Returning back to Brisbane, Hansford then took the role of Executive Chef at Stokehouse Q where he further grew the establishment to two hats in 2020.

Since Stokehouse Q closed its doors last year, Hansford has opened his first restaurant – Siffredi’s in the heart of Brisbane, with ex- Stokehouse employees Aleks Balodis and Stephen Overty in November 2020.

Hansford has continued to deliver his innovative ideas from mind to plate. Leading by example in the industry, he prioritises and incorporates his commitment for sourcing and utilising local and sustainable produce, minimizing waste where possible and aiming to honour every ingredient in the dishes he creates.

Still one to get his hands dirty, Hansford enjoys unearthing and showcasing the culinary bounties and the results can be seen in his dinner series aptly named, ‘What Grows Together Goes Together’, which looks at connecting and celebrating regional produce.

Not only passionate about food, Hansford also takes pride in having successfully organised a charity fundraiser dinner that raised over $10k for Variety Children’s Charity. Outside the kitchen, Hansford can be found travelling around Australia or catching an AFL game with mates.