About Tilley & Wills
Simon Tilley and Nick Wills learned the pub trade while owning and running various establishments across Sydney including Oxford Art Factory, Greenwood Hotel, Swanson Hotel Erskineville, The Balmain and Town Hall Hotel.
Joining together in 2018, they’ve revamped some of Sydney’s most iconic drinking establishments, notably the Verandah Bar and Restaurant, Social at Verandah and North Sydney’s historic Greenwood Hotel. The Greenwood Hotel has always held special significance for Nick Wills who poured his first pint there in 1992 while studying at university.
More recently, Tilley & Wills are operating The Buena which houses Bistro Mosman, and The Clovelly Hotel, affectionately dubbed “The Cloey”.
Nick Wills – CEO
Nick Wills has opened and operated hotels right across NSW. Nick has operated hotels from your smaller boutique premium hotel like the Award Winning Four in Hand in Paddington, right up to larger groups of 16 hotels.
Nicks expertise crosses all facets of the hotel industry from development (AHA Best Redeveloped Hotel 3 times i.e. Woolwich Pier Hotel, The Bourbon and The Dolphin Hotel in Surry Hills) to the AHA Best Bistro Award 4 times in 7 years. Nick has also spent 2 years working with casino consultant’s fine tuning his knowledge and expertise in service, gaming room design, configuration and product mix.
Simon Tilley – Director
Simon Tilley has been working in the hospitality industry for over 30 years starting his career in the USA, and has been focussing his attention solely on hotels since 1996.
He has owned and operated the Brooklyn Hotel (now Morrison), Windsor on Park, Agincourt, Mountbatten Hotel, Great Southern Hotel, Oxford Art Factory, Verandah Bar, Greenwood Hotel, Clovelly Hotel as well as the Delany in Newcastle.
Simon is a passionate and focused Hotelier whose knowledge and experience in hospitality allows him to continually raise the bar in customer experience.
Brad Sloane – Executive Chef
Voted 2013 AHA Chef of the Year.
Recognized as one of the best pub dining chef’s in Sydney. Our Executive Chef Brad Sloane’s background includes working under the legendary Marco Pierre White at The Belvedere in London and the critically favoured Matthew Kemp closer to home.
Brad’s food philosophy is a humble one: to create simple but refined dishes, using the best seasonal ingredients.