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Chef's Profile
Hugh Whitehouse joined Lilianfels Blue Mountains Resort & Spa as Executive Chef in March 2004. Hugh started his apprenticeship at 16 years old, and trained locally at Maxwell’s Table in Kurmond.
However, Hugh’s passion for cooking and respect for fresh, local produce started at a much younger age. Growing up on a commercial farm in NSW, Hugh still remembers milking cows before school with dad and making fresh strawberry jam in the family home’s kitchen with mum.
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Leaving his rustic Australian origins, Hugh mastered classic French cooking during his time spent working in Switzerland and England, but it was back in Australia that his multi-award-winning Modern Australian fusion skills were honed.
Since returning to his home country, Hugh has been awarded many accolades, including the coveted Sydney Morning Herald (SMH) ‘Chef’s Hat’ which he has been awarded for ten years. He has also led the team at Darley’s to win the title of ‘Best Regional Restaurant’ at the SMH Good Food Awards for 2008.
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Joining Orient-Express Hotels, Trains & Cruises has given Hugh the opportunity to visit other prestigious hotels and resorts around the world within the luxury hotel group’s portfolio and allows him to further develop his international flare and ‘fusion’ style cooking for which he has become so renowned.
As Executive Chef at Darley’s, Hugh says he enjoys crafting Modern Australian dishes that accentuate, rather than mess with, the clean flavours of quality, local produce and seasonal fare.
“The Blue Mountains region experiences all four seasons and to take advantage of this, the menu changes with the time of year. It is our experienced, local suppliers and what they are growing or producing at the time that shapes my seasonal menu.” Said Hugh. |
| But it’s not just about the food! The way a delicious recipe relies on different ingredients so too does a successful restaurant. Hugh spends equal time in the restaurant and kitchen and believes this is the only way to bring the kitchen and service team together – striving for one goal and as a result, Hugh’s passion for food is reflected in the service staff. The team has developed a greater understanding of the food served and how wines compliment the different dishes and as a result, the customers encounter a truly outstanding and complete dining experience. | |
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Darley’s’ most recent awards include:
September 2007
-Awarded ‘Best Regional Restaurant’ and one Chef’s Hat by Sydney Morning Herald Good Food Awards 2008
- Named ‘Hotel Restaurant of the Year’ at HM (Hotel Management) National Awards
May 2007
- Named ‘Regional Restaurant of the Year’ by Australian Hotels Association (NSW) |
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