qualia’s Food Philosophy
qualia executive chef Mark Jensen has developed qualia’s menus to show the synergy between the natural beauty of the landscape and an inherent respect for produce and producer.
“My philosophy is centred on getting the flavours to balance with the tropical climate. I source the best Australian produce for qualia, with the seafood mostly locally hand caught and we also feature produce from qualia’s own kitchen garden. I strive for simply prepared, fresh dishes that reflect the beauty of the Great Barrier Reef and Whitsundays.”

Mark Jensen - qualia Executive Chef