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Saffire Freycinet appoints Paddy Prenter the role of Executive Chef of the lodge’s Palate restaurant – a name that has garnered respect from gastronomes the world over.

After beginning his culinary career in his home town of Hobart, chef Paddy extensively travelled South East Asia, Japan and South America, exploring the gourmet delights and honing his tastes. Upon his return to Australia, Paddy worked at top venues like Hammer and Tong and Supernormal of the McConnall group in Melbourne and later came back to Tasmania where he worked at Franklin and Frogmore Creek. For the last three years Saffire, and Tasmania’s east coast, have been Paddy’s home, his menu emulating the best seasonal produce while supporting local suppliers. Multi-course degustation menus are matched with outstanding local wines are designed around the flavours of home-grown produce and what is available fresh from the water or paddock that day. His food is creative and reflects his passion for Tasmania and its extraordinary produce.

We love seeing our people carve their career pathways at the Luxury Lodges of Australia.

For further information about the culinary experiences on offer at Saffire Freycinet, visit.