Amy Hamilton

Amy Hamilton

If proof was ever needed that one restaurant can change the outlook of a regional city then Liberté, and more specifically Amy Hamilton its chef-owner, is the living embodiment. When Liberté opened in Albany nine years ago, Hamilton brought her experiences under mentor Russell Blaikie (of legendary Must Winebar) with her, adding a now-signature Franco-Vietnamese menu and an impeccable taste for good drinking. The result, for years now, has been true destination status, even as it remains a weekly ritual for so many locals. Whether you go for the front bar, the food, the atmosphere, or the feted garlic and chilli crab noodles, Hamilton’s mark is all throughout the place, down to her support of local growers and winemakers. An overdue award, for a titan of WA hospitality.

Amy Hamilton is the chef-patron of Liberté, Albany’s finest place to dine and a model small bar for publicans around the state. A bold mash-up of French and Vietnamese flavours – sometimes in the same dish, Hamilton’s cooking is delicious, deeply satisfying and a tender love letter to Great Southern produce and producers.” Big words from WA’s own Max Veenhuyzen

Amy’s cooking career started in 2001, when the former visual art student naively applied for a dishy job at the acclaimed @mustwinebar. With a newfound love of hospitality & her degree on the back burner, Amy commenced an apprenticeship under @russellblaikie and later worked under Riccardo Momesso in Melbourne. Heading west again, Amy got as far as Albany where she worked as a private chef to the likes of Lady Gaga and Michelin starred chef, Shane Osborn.

In 2014 Amy bought Liberté, a run-down Parisian inspired bar inside the historic London Hotel. Her aim was simple; to introduce some good food, a solid bar program & warm welcoming service and in no time at all she had secured Albany a place in many food lover’s destination bucket list.