Tasmania’s premier luxury lodge, Saffire Freycinet, has appointed Toby Raley as its new Executive Chef, marking a significant step in his career following his previous role as Sous Chef. Originally from the United Kingdom, Toby began his culinary journey in New South Wales, Australia, gaining early recognition at the Berowra Waters Inn, where he was awarded the Brett Graham Scholarship. This opportunity led him to work with renowned chefs Heston Blumenthal at The Fat Duck and Brett Graham at The Ledbury in London. Upon returning to Australia, he joined Peter Gilmore’s team at Quay restaurant in Sydney before moving to Tasmania in 2022 to join the Saffire Freycinet team.

Toby is deeply passionate about Tasmania’s local produce, especially its seafood, and his menus are crafted to highlight the region’s best seasonal ingredients. One of his key projects has been the development of a kitchen garden, where he grows produce to complement Saffire’s predominantly Tasmanian-sourced pantry.

Sourcing sustainable, local ingredients is a priority for Toby. He works with a range of local suppliers, including those providing seafood like Tasmanian rock lobster and hand-dived abalone, as well as small-scale producers of venison, wagyu beef, and cheeses. His connection to the local food community has helped him discover a wealth of high-quality ingredients, which he incorporates into his dishes to showcase the richness of Tasmania’s culinary landscape.

At Saffire Freycinet, Toby collaborates closely with horticulturist Rob Barker, known as the ‘Bee Man,’ whose Wild Hives Honey is a staple in the lodge’s kitchen. Toby uses the honey in a variety of dishes, both sweet and savoury, and takes great pride in working with such a passionate local producer.

Toby’s love for the land extends to the new kitchen garden at Saffire, where he sources native edibles and fresh herbs to enhance his menus. This garden reflects his dedication to making the most of Tasmania’s rich soil and diverse plant life, with everything from kangaroo apples to finger limes appearing in his dishes. Toby’s enthusiasm for Tasmania’s vibrant food scene, its local producers, and the bounty of fresh ingredients available on the island has made him a natural fit for the role of Executive Chef at Saffire Freycinet.

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