The team at qualia are proud to introduce Jeremy Fenech, the new Executive Chef. With a career spanning both local and international stages, Jeremy brings a wealth of experience to the team. Whilst not new to Luxury Lodges of Australia, his journey began in the Whitsunday Islands, where he was introduced to hospitality early on. After an apprenticeship in Brisbane, he honed his skills at a boutique hotel in the Southern Highlands and gained international experience at renowned establishments like The Wolseley in London and the three Michelin-starred Dieter Müller in Germany.

Jeremy’s career highlights include contributing to Riverstone Kitchen in New Zealand, earning the title of ‘Cuisine Magazine’s New Zealand Restaurant of the Year’ in 2010. He also worked at the prestigious Matakauri Lodge and served as sous chef at Capella Lodge on Lord Howe Island, where he created locally sourced menus. His international experience was further enriched by a tenure at the Michelin-starred Prato Borni in Switzerland and leading the opening of Leche De Tigre, a Peruvian restaurant in Hamburg. After meeting his wife, Mascha, Jeremy became head chef at a luxury castle in southern Germany.

Returning to Australia during the COVID-19 pandemic, Jeremy took on the role of executive chef at Mt Mulligan Lodge in Northern Outback Queensland. Now at qualia, he offers an elegant, fresh, and reflective dining experience, capturing the essence of the Great Barrier Reef and Whitsunday Islands. Jeremy’s deep connection to the local community is evident in his thoughtfully curated menus.

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