Celebrating 12 years of gastronomic success, the relationship between The Grange (named after the world-famous Penfolds Grange wine) and resident chef Cheong Liew has elevated Hilton food to the highest level and Cheong to celebrity status worldwide.

Malaysian-born Cheong has been at the helm of The Grange since 1995 and is well recognised as the Father of fusion cuisine. Mixing French techniques and Asian flair with the very best South Australian ingredients, he was one of the first to define his innovative style as “East meets West”.

The American magazine Food & Wine named Cheong one of the “world’s ten hottest chefs alive”!

The Grange menu concept, Migration of Ideas, celebrates the pleasures of Australia’s “clean and green” seasonal ingredients and the philosophy that food is eating your way to health.

About Cheong Liew

Neddys Restaurant, Adelaide 1975 - 1988

Regency Hotel School 1988 - 1995

The Grange, Hilton Adelaide 1995 -

Cheong Liew was acknowledged in the Queens Birthday List in June 1999. He was awarded an OAM - Medal of the Order of Australia - in recognition for “service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine”.

This honour recognises a talent long known in Australia - Cheong Liew, the Malaysian-born Chinese whose fusion of Asian culture, Australian ingredients and classical French technique has made his name synonymous with cookery world-wide.

“My cuisine is about understanding and appreciating cuisines of different countries and then cooking from the heart,” Cheong explains.

In 2005, Cheong was invited to showcase his cooking style at Restaurant Ikarus, the prestigious restaurant at Hangar 7 in Salzburg, Austria. Since 2002, Cheong has been invited to be a guest chef at the prestigious annual Cherry Blossom Gourmet Festival at the Australian Embassy in Tokyo, Japan.

Cheong is also Consultant Chef to Senses Restaurant at Hilton Kuala Lumpur.

The team at the Grange are an outstanding collection of talent, all sharing a passion for fine food and exisite service.

For a man not quite 23, Jai Leighton is certainly accomplished. Growing up in the amusement industry provided an entertaining childhood which fostered a love of interacting with people. From the tender age of 7, Jai was working with his grandparents in a food van where he began to take an interest in food.

During his school years, Jai undertook numerous extracurricular activities which fostered his love of food, wine, travel and history. He studied and completed certificates in retail and hospitality along side his school work, as well as work experience at various fast food establishments and Ayers Rock Resort.

Jai was also a keen socialite, organising and was Master of Ceremony at many events held in Gawler and through his High School years.

His formal work life began at Big W as a checkout operator for 2 years, followed by a cleaning position and then a cocktail waiter. Still studying at TAFE, Jai joined the Hilton team as a casual in Charlie’s Bar. He then moved around the departments, working the Lobby and Bars, the Brasserie and the Grange.

Jai has received various awards, including the Overall 'Excellence in Food and Beverage Management' while he was completing the Advanced Diploma of Hospitality Management at Regency TAFE in 2005. He has also been recognised by the hotel as an outstanding employee when he received the '2006 Employee of the Year' from Hilton Adelaide.

A highlight of his time in the Grange was his most recent accolade, winning the 2007 'Lexus Young Waiter of the Year' at the national level. He has also received Initiative Awards through the local Government, and was a finalist in 'Young South Australian of the Year'.

After an impressive year and proving his capabilities, Jai was appointed to the position of Grange Restaurant Manager in February 2008.