Growing up in a small rural town in the outskirts of Sydney’s rural Blue Mountains, Joel Bickford’s “less is more” approach to cooking is rooted in a lifelong connection to nature and a deep reverence for his ingredients and their unique regional qualities.

​Joel’s cooking style showcases seasonal Australian ingredients, with a razor-sharp balance between simplicity, extravagance and innovation.

During his early years, Joel trained under Stefano Manfredi at the iconic Bel Mondo Restaurant and Sean Connolly at ASTRAL, both in Sydney. He would later move on to lead the team at Sydney’s Park Hyatt as Chef de Cuisine.

​In 2013, Joel joined the team as Head Chef at Biota Dining in Bowral in the Southern Highlands of NSW. During his three year tenure as Head Chef, Biota attained Two Chefs Hats and was awarded Regional Restaurant of the Year.

In 2018, Joel joined Aria as Executive Chef and during his time there, the restaurant attained a 17/20 score and Two Chefs Hats, which he maintained for four years. Joel is now the Culinary Director of The Point Group, overseeing their vision to create two dining rooms and three bars all with food offerings in one venue, Shell House in the Sydney CBD. Within a week of opening, Shell House Dining Room had attained Two Chefs Hats and Wine List of the Year in the 2023 Good Food Awards. From day one, Joel has shaped the food direction by using carefully selected produce and cooking and presenting it in a simple, yet refined, way to bring out the essence of Australian flavours.

​Joel’s next challenge is to re-imagine Fort Denison in Sydney Harbour with the Point’s next culinary venture, which will see them open a restaurant, a casual dining area, a bar and wine room. Watch this space!