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Doug Innes-Will joins the team at qualia, as Head Chef. 

Doug Innes-Will began his career working in and around Sydney and the New South Wales South Coast before commencing as sous chef at Paperbark Camp in 2008, where he shaped his cooking style by incorporating the exceptional local produce.

Prior to qualia Innes-Will held the role of executive chef 2013-2016 at Spicers Peak Lodge at Maryvale in Queensland, awarded two hats two years running by the Brisbane Times Good Food Guide 2015-2017 and Australia’s Best Culinary Boutique Hotel at the World Boutique hotel awards in 2015.

Loving the relaxed Queensland lifestyle, following his penchant for roles outside major cities, and drawn to qualia’s destination and experiential offering, Innes-Will has joined the team as Head Chef.

There is a comfortable synergy between qualia’s unique architecture, designed within the island’s natural landscape, Hamilton Island’s business ethics, and Innes-Will’s own food philosophy of creating dining experiences with an inherent sense of place through a respect of produce, producer and environment.

Innes-Will says the honest, produce driven Modern Australian cuisine served at Long Pavilion restaurant and the more relaxed Pebble Beach restaurant complements the tropical paradise setting surrounded by ocean, and his own cooking style.

Appreciating that qualia’s guests are at Hamilton Island to relax, his aim is to keep things elegant yet simple and fresh.

For further information, visit. 

(originally published on www.qualia.com.au)