Southern Ocean Lodge Executive Chef Alastair Waddell brings a passion for fresh seasonal produce as well as a drive to work with local producers to the daily-changing menu, an approach that is essential to the Baillie Lodges dining experience.
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.
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.
As Executive Chef, Ally is also the custodian of the Baillie Lodges' Culinary Philosophy developed by founding Executive Chef Tim Bourke and owner James Baillie, designed to offer guests a dining experience that delivers an essential 'taste' of Kangaroo Island.