At Orpheus Island Lodge our Executive Chef, Winston Fong, has spent much of his career working within the luxury resort industry. His appointment as Executive Chef on Orpheus follows many years and experience working throughout Europe, South East Asia, and more recently Fiji at the Malamala Beach Club and renowned Kokomo Island. Winston’s history at other island destinations has only served as an asset to ours.
As a result of his widespread skill and noticeable passion, Winston remains humble in creating sustainable and daily curated menus thoughtfully going above and beyond to tailor menus according to guest preferences. Winston brings a restorative approach to the table focussing on sustainable sourcing of produce and responsible fishing techniques that he’s acquired from time spent working alongside Australia’s much loved ‘Fish Butcher,’ Chef Josh Niland.
Winston is inspired by quality ingredients and loves pushing the boundaries with his dishes which works in perfect harmony with the ethos at Orpheus. A signature ingredient of his includes karkalla also known as the ‘sea banana,’ a sea succulent locally harvested in our local waters by him and his team. Alongside using unique produce, Winston displays a high level of technique such as cooking and filtering seawater from the island surroundings to use in his dishes.
“When I first arrived on the island, I was excited to find a thriving vegetable garden already in place here at the lodge. Every day we create our menu based on those ingredients, as well as those that can be sourced from the wider island or local suppliers in Far North Queensland,” said Winston.
Winston thoughtfully guides and educates his team back and front of house to ensure the overall guest dining experience complements the high level of etiquette and class Orpheus is known for. From quintessential Aussie breakfasts, shared tapas-style lunches and gourmet picnic hampers, to memorable degustation dinners, each meal is an event in itself.
“Sustainability is at the core of everything we do at Orpheus Island Lodge,” said Jennifer Penegar, General Manager. “We believe in indulgence with a conscience and aim to give our guests a truly mouth-watering dining experience without having a negative effect on the natural environment. Winston shares our ethos wholeheartedly and we’re excited to work alongside such an inspiring Chef.”