Amid the fragrant aromas of his family’s cafe in Sardinia, Edo Pitzalis discovered his passion for hospitality. His culinary journey began in Italy’s storied kitchens before he moved to Australia, where he first worked on farms, developing a deep understanding of local produce from the ground up. An eight-year chapter in New Zealand saw Edo return to the kitchen, rising through the ranks to become Head Chef at a renowned vineyard restaurant on picturesque Waiheke Island. Driven by a passion for sourcing local produce and meaningful guest connection, Edo and his partner returned to Australia to pursue opportunities within luxury lodges.
Now Head Chef at Orpheus Island Lodge, Edo leads the culinary experience, where menus are thoughtfully curated around the rhythms of the reef and the richness of the tropics. While his Mediterranean roots influence his approach, Edo draws inspiration from diverse global cuisines and native Australian ingredients like wattleseed, pepperberry, finger lime, and tamarind—infusing his dishes with bold, vibrant flavour. His menus celebrate the best of North Queensland’s seasonal harvest, paired with produce hand-picked from Orpheus Island Lodge’s own kitchen garden for a refreshing and immersive dining experience in paradise. The freedom to have a daily changing menu at the lodge drives his creativity, with plenty of nature to inspire dishes including fresh fish supplied by Chris Bolton.
