WOLGAN Valley Resort & Spa has appointed Anston Fivaz as executive chef and food and beverage manager.
The South African born, Anston brings over 23 years of international culinary arts experience to the resort and fine dining menu.
Anston will continue the acclaimed luxury resort's commitment to working with local farmers and purveyors - ensuring that its sound 100-mile farm-to-fork practices and seasonal, regional and organic food philosophy will provide for the very best in dining experiences.
As executive chef, Anston looks forward to showcasing the depth of his culinary talents. He adheres to a 'natural and simple' food belief with a focus on quality ingredients.
"I have a great appreciation for Wolgan Valley and its rich food philosophy. I hope to further enhance the already strong culinary culture that is so much a part of the resort's DNA," Anston said.
"My goal is to ensure that every guest enjoys an indulgent food and wine experience as part of Wolgan Valley's world-class offering. These experiences will be formed from the carefully selected, high-quality regional and seasonal produce; prepared simply and expertly to let the natural flavours shine."
Before joining Wolgan Valley Resort & Spa, Anston worked on more than 28 exciting restaurant concepts and projects in the Gulf region, including Bussola, West 14th, Barasti, Hunters Room & Grill, and The Dhow; and opened his own signature restaurant Retro in Dubai.
In addition to his 23 years experience and lauded talent for simple yet elegant cuisine, Anston brings to his role at Wolgan Valley a deep passion and appreciation for new and innovative ideas. He has travelled extensively across Asia, Australia and Europe - learning about the culture, food philosophy, street food, produce, cooking techniques and the way of life - of the countries he visited.
His career also spans across Italy at the exclusive five-star Villa D'Este Hotel and renowned Claridges Hotel in Mayfair, UK. Anston received formal training as a sous chef before assisting chef Alex Bentley in setting up the award-winning Michelin-star restaurant Monsieur Max in Hampton Hill.
He served as complex executive chef in five-star hotels in Dubai such as the Le Meridien Mina Seyahi Beach Resort and Marina, the Westin Dubai, Mövenpick Hotels and Resorts, Ibn Battuta Gate Hotel / Oceana - West 14th The Palm and Mövenpick Diera.
In keeping with its seasonal, regional and organic food philosophy, Wolgan Valley offers a new menu each evening.
Quality ingredients and fresh produce that compete on a global scale are sourced daily, courtesy of the resort's unparalleled location in regional New South Wales, surrounded by award-winning vineyards in Orange, Mudgee and the Hunter Valley; boutique meat and dairy producers in the Blue Mountains; and a wide range of orchards and herb farms in Windsor and the Hawkesbury River.
This approach not only assists the growth of the local economy, but also significantly reduces the resort's food miles and carbon footprint. In line with the resort's environment and conservation commitment, the food supply chain has also been streamlined. Orders from different producers are consolidated into one single daily delivery to the resort, keeping traffic down in the Wolgan Valley.
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