Forging a career at some of the world’s most prestigious, boutique hotels and aboard a privately-owned super yacht in Europe, Main, originally from New Zealand, grew up on a dairy farm in a small town on the outskirts of Rotorua, with a population of approximately 800 people.
He began his career in 2008 in Rotorua at a small fine dining restaurant where he spent two and a half years learning the fundamentals of cooking.
In 2010 Main packed up and moved to Australia, his next stop, Longitude 131 in the Northern Territory, a small luxury lodge. This is where he first experienced daily changing menus and the challenges of working in a remote location.
Main then went on to work at Cape Lodge, Western Australia, working under Chef Tony Howell. This was his first experience in running a busy kitchen and is where he started to develop his own style and palate. From here, with a wealth of knowledge and refined skills up his sleeve Main headed back to New Zealand where he worked at Blanket Bay in Glenorchy, dubbed ‘one of the best luxury lodges in the world’.
Prior to Orpheus Island Main headed for international territory, feeding his love of travel, spending winters in the French Alps and summers aboard a privately owned super yacht in the Mediterranean.
Main’s cooking style is best described as modern with classic ties, and is always evolving, inspired by his guests, the tropical surrounds, and the island’s herb and veggie gardens, and using Far North Queensland’s seasonal produce as much as possible. His love of the small luxury scene, and the challenges and rewards of daily changing menus, working in remote locations, and meeting his guests and tailoring the experience to them, is what fuels his passion for cooking on a daily basis.