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.