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Meet the Chef

At qualia, Waddell’s cuisine is inspired by the resort’s stunning island vistas, creating menus that are light, fresh and healthy. However, as a proud Scotsman, he has introduced black pudding to the menu which is now one of the resort’s most popular main courses.

qualia Executive Chef - Alastair Waddell

qualia's executive chef Alastair Waddell

2013 Hotel Restaurant of the year, Long Pavilion HM Awards

Alastair Waddell is the executive chef at qualia and previously held the position of sous chef for three years.

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.

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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 ‘nature cuisine’ 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.

In 2012 Alastair received a Hotel Management (HM) Award for Best Hotel Chef and the Long Pavilion was Highly Commended in the Best Hotel Restaurant category.

At qualia, Waddell’s cuisine is inspired by the resort’s stunning island vistas, creating menus that are light, fresh and healthy.

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