Creativity has always been the driving force behind Hamish
Watts. It’s what led him from studying music to running gastro
pubs in London, and ultimately to co-founding one of Sydney’s
most celebrated hospitality groups – one now entrusted with
operating the iconic Opera Bar and House Canteen at the
Sydney Opera House.
Watts cut his teeth in the UK, managing boutique bistros and
large-format pubs for a successful London-based group before
returning to Sydney in 2008. He joined Red Cape Hotel Group,
one of Australia’s largest pub operators, it was there he met Ben
Carroll, and the idea for Applejack was born.
Since launching in 2011, Watts has helped build Applejack into a
powerhouse operating 15 venues across Sydney – including
Opera Bar, Bopp & Tone, RAFI Sydney, Forrester’s, and The
Butler – and employing over 700 people. The group also delivers
the food and beverage experience at URBNSURF Sydney.
Applejack has twice been named Bar Group Operator of the
Year at the Australian Liquor Industry Awards, and in 2024
partnered with global food service leader Compass Group to
fuel continued expansion.
For Watts, the appeal of hospitality lies in its breadth: concept
development, food and drink innovation, team leadership, and
guest experience.

“You have to be a jack of many trades,
” he
says, a philosophy that defines Applejack’s approach to
creating venues that foster connection and deliver
unforgettable experiences.