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Southern Ocean Lodge Welcomes Executive Chef Alastair Waddell

June 2, 2016 Appointments No Comments Print Print Email Email

South Australia’s acclaimed Southern Ocean Lodge has appointed talented chef Alastair Waddell to head its culinary team, overseeing a kitchen focused on the superb array of artisan produce found locally on Kangaroo Island.

Southern Ocean Lodge Executive Chef Alastair Waddell

Southern Ocean Lodge Executive Chef Alastair Waddell

As Executive Chef, he will take creative responsibility for daily menus that showcase the best of the island’s home-grown fare, combined with delicacies from other nearby regions of South Australia including the Barossa Valley and Adelaide Hills.

Known as Ally to friends and colleagues, he joins the lodge after six years at qualia on Hamilton Island where he was recognised with several awards including HM Magazine’s Hotel Chef of the Year (2012 and 2014) and a one-hat rating in the Australian Good Food Guide (2014 and 2015). He regards his kitchen garden as an important ongoing legacy at the resort.

Born, educated and trained as a chef in Scotland, Alastair notably worked at both One Devonshire Gardens and Cameron House Hotel in Glasgow under the tutelage of renowned Scottish chef Paul Tamburrini. After travelling to Europe and the USA, he settled in Australia in 2008 and joined Guillaume Brahimi’s two-hatted Bistro Guillaume in Melbourne.

As part of his new role, Alastair will be responsible for further developing the culinary philosophy at Southern Ocean Lodge, which is dedicated to the use of local foods and beverages in both its magnificent ocean-view restaurant and walk-in wine cellar.  Just prior to taking the helm, he travelled around Kangaroo Island to meet with local producers, many of whom work in close partnership with the lodge.

“Kangaroo Island’s growers and producers clearly have a strong passion for the land and for what they create,” Alastair said. “It will be my job to celebrate these products on the plate and bring out the best of their flavours for our guests, so I’m looking forward to being part of this very vibrant food community.”

Kangaroo Island’s expanding choice of high-quality produce includes sustainably farmed marron and abalone, free-range lamb, locally grown oysters, pure Ligurian honey and free-range chicken and game birds. The island is also home to winemakers, brewers, distillers, cheese-makers and olive oil producers.  Even the students at the local Parndana School are part of the food community, farming barramundi for Southern Ocean Lodge as part of a ground-breaking aquaculture project.

Southern Ocean Lodge is among Australia’s most acclaimed luxury retreats, perched dramatically atop rugged limestone cliffs on Kangaroo Island’s south-west coast.  It provides a luxe base from which to explore Kangaroo Island’s dramatic coastal landscapes and prolific native wildlife.

Editors’ Notes: Baillie Lodges is a collection of intimate luxury lodges in unique Australian destinations. Capella Lodge on Lord Howe Island launched the portfolio and continues to capture guests in its magic. Southern Ocean Lodge is Australia’s most extraordinary luxury lodge offering a premium nature-based escape. Longitude 131° is a gathering of luxury tented pavilions overlooking fabled icon Uluru, delivering a journey to Australia’s spiritual heart. The Baillie Lodges properties are honoured as founding members of Luxury Lodges of Australia.

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