EXECUTIVE CHEF - Rich Hayes

Started at Nautilus in October 2006

Age: 31

Rich began cooking in Towoomba before moving to Noosa to complete his training (Riva & Cafe Le Monde). After his apprenticeship Rich spent a rewarding 5 years at Circa restaurant in Brisbane where he achieved the level of sous chef. Most recently he has enjoyed some time on the beautiful Orpheus Island (a coral fringed island resort within its own national park).
 

Rich Hayes has brought to Nautilus a passion for fine food experiences. Guests visiting the restaurant will experience several cuisine influences as he draws together the best elements of fine dining including French, Thai, Moroccan and of course contemporary Australian flavours.

His menu design is innovative yet simple, his dishes full of flavour with attention to detail.

'I believe Rich has the skills to take our food to the next level. When I look at his tasting menu's I can instantly see the perfect wine matches for each course as he has such structure and refinement.' - Damian McCabe, General Manager & Sommelier Nautilus Restaurant

Rich releases his his second menu on the 6th of March (2007) and we wish him good luck for the up-coming season.