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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.
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