6 February 2012: qualia has promoted Alastair Waddell to the position of executive chef at the award winning Great Barrier Reef resort. This follows Waddell’s three year tenure as sous chef under the tutelage of former executive chef, Jane-Therese Mulry.
Prior to qualia, Waddell was chef de partie at the 2 hatted Bistro Guillaume in Melbourne. Preceding his move to Australia, Waddell worked in his home town in Glasgow, Scotland with renowned chef, Paul Tamburrini. He held the position of sous chef at The Bistro, at One Devonshire Gardens hotel and the Georgian room in Cameron House, Loch Lomond. Both hotels were awarded the prestigious 3 AA Rosette rating.
Classically trained, Waddell’s cooking is motivated by modern influences including the “multicultural cuisine in Australia and this country’s world class produce including cheeses that rival some of the best in Europe.” He’s passionate about the ‘nature cuisine’ movement led by Noma restaurant in Denmark and believes in giving the greatest respect to nature in his cooking, always using local produce when possible and recognising the importance of flavour, texture and presentation.
At qualia, Waddell’s cuisine is inspired by the resort’s stunning island vistas, creating menus that are light, fresh and healthy.
Notes to Editors:
qualia, Australia's world class luxury resort on the Great Barrier Reef, is located on the secluded and breathtakingly beautiful northern-most point of Hamilton Island. qualia has 60 elegant one-bedroom pavilions and a Beach House, each set among eucalyptus trees with postcard views of the idyllic blue and green waters of the Whitsundays. Two superb restaurants and Spa qualia cater exclusively to guests of the resort. Hamilton Island can be accessed directly from all east coast international gateway cities in less than three hours. qualia is a member of Relais & Châteaux and welcomes guests 16 years and over.
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