qualia Executive Chef - Craig Knudsen
qualia Executive Chef – Craig Knudsen
Craig Knudsen has spent over ten years working in renowned Australian restaurants from Margaret River to the Great Barrier Reef and became qualia’s Executive Chef in late 2015.
Craig launched a wide-ranging career in his hometown of Canberra, moving onto Margaret River, Ayers Rock, and Broome. Craig’s career progressed to the acclaimed two-hatted Sydney restaurant Tetsuya’s where he refined his craft working alongside some of Australia’s most talented chefs.
After working at Tetsuya’s, Craig joined qualia where his passion for Australian cuisine was ignited. After a one year tenure at the Royal Mail Hotel – another award-winning destination – Craig returned to qualia, shortly thereafter becoming Executive Chef.
Craig is passionate about creating a unique expression of Australian identity in his culinary creations, reflecting the resort’s quintessentially Australian surrounds and his own experience travelling and working around the country. He focuses on working closely with seasonal, local produce and qualia’s kitchen garden, as well as culturing and harvesting wild produce from around the island.