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Celebrating International Chefs Day this week with the announcement of Dennis Tierney returning to Capella Lodge as Executive Chef.

Having begun his culinary career at Capella Lodge in 2007 as an apprentice, Executive Chef Dennis Tierney has come full circle to this role. In between, Dennis has spent time in Europe working on the superyachts in the Mediterranean as well as at some of the era’s big-name Sydney restaurants – including Aria, Bilsons and Bel Mondo – before moving to hatted restaurant Fins in Byron Bay.

Returning to work on Lord Howe Island, Dennis remained great mates with the Capella kitchen team. When the opportunity presented to rejoin the team as Executive Chef, Dennis leapt at the chance.

Dennis brings to the table menus that reflect his global and local experience, with local produce including fresh seafood, foraged sea greens and kitchen garden harvests taking centre stage.

The Lodge Restaurant opens to spectacular views of the ocean, reef and mountains, providing a dramatic backdrop for savouring fresh island cuisine. 

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