Tilley and Wills is a multi-award-winning Sydney-based Hospitality Group, led by Nick Wills and Simon Tilley. With a diverse and growing collection of venues, our philosophy is to showcase venues in their best possible way, to encourage out of the box thinking, and to break the traditional pub mould.
We are all about creating meaningful experiences and lasting memories centred around good food, delicious drinks and exceptional service.
With over 30 years of hospitality experience in some of Sydney’s most iconic hotels, we specialise in operational management and marketing of hospitality venues.
Our primary company philosophy is to improve the value of the asset.
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.