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qualia Executive Chef

Alastair Waddell

Waddell previously held the position of sous chef for nearly three years under the tutelage of qualia’s former executive chef, Jane-Therese Mulry.

Prior to qualia, Waddell was chef de partie at the 2 hatted Bistro Guillaume in Melbourne. Preceding his move to Australia, Waddell worked in his home town in Glasgow, Scotland with renowned chef, Paul Tamburrini.  He held the position of sous chef at The Bistro, at One Devonshire Gardens hotel and the Georgian room in Cameron House, Loch Lomond. Both hotels were awarded the prestigious 3 AA Rosette rating.

Classically trained, Waddell’s cooking is motivated by modern influences including the “multicultural cuisine in Australia and this country’s world class produce including cheeses that rival some of the best in Europe.” He’s passionate about the ‘nature cuisine’ movement led by Noma restaurant in Denmark and believes in giving the greatest respect to nature in his cooking, always using local produce when possible and recognising the importance of flavour, texture and presentation.

At qualia, Waddell’s cuisine is inspired by the resort’s stunning island vistas, creating menus that are light, fresh and healthy.

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