By Leigh O’Connor.
From Orpheus Island to the Far North Queensland outback, Renee Moebius is one Chef who knows the definition of destination dining.
Born in Winterberg, Germany, Renee has called Mt Mulligan Lodge home since September last year when he took over the kitchen as Head Chef at this all-inclusive luxury venue, which accommodates just 28 guests at any one time, ensuring a rugged and intimate escape from the hustle and bustle of everyday life.
Located on an entirely private 28,000-hectare property northwest of Cairns, guests are well taken care of at the pavilion-style restaurant with a daily-changing menu showcasing a bounty of locally sourced, caught and freshly grown seasonal fare.
Starting his culinary adventure as a kitchen hand at just 15, Renee began his apprenticeship two months later at one of the best regional German restaurants, learning classic French cuisine and local butchery.
"By 19, I was fully qualified and my goal was to see as many different kitchens as possible,” he tells AGFG. "After two years working at hotels in my hometown, I decided to move to New Zealand, where I worked at one of the leading nationally and internationally recognised restaurants and luxury wedding caterers.”
Further travels brought Renee to Port Douglas, where he spent almost three years working under Master Chef, Goran Zonai at Salsa Bar and Grill; before he headed to Switzerland to freelance around Basel, which provided the opportunity to take part in multiple culinary events, work with highly decorated Chefs and visit kitchens at high-end hotels and restaurants.
"The rest of my time in Switzerland, I spent at a hotel in Basel where I focused on pasty, before being drawn back to Far North Queensland where in December 2020 I was given the opportunity to work at the 5-star luxury resort Orpheus Island Lodge, which I took immediately,” Renee says.
"The island gave me the chance to learn about local seafood and Head Chef at that time, Winston Fong taught me how to forage at the beaches and estuaries around the tropical coasts of Australia.”
After spending time on the island, Renee heard about sister lodge Mt Mulligan, applied for a transfer and fell in love with the outback.
Describing his style as refined simplicity, his dishes feature fragrant flavours with a tangy component to elevate the dining experience – simple dishes well executed like his signature wood-fired red claw with buttermilk, lychee and massaman.
Fresh and delicate flavours hero the variety of produce in the tropical Tablelands, such as seafood, lychee, bush tamarind and honey and finger lime to create a perfect Spring and Summer dish to wow family and friends at your next get-together.
For Renee, the freedom to use ingredients from the property and the Far North is what he loves about his work, showcasing ingredients on daily changing menus. We can’t wait to see what he dishes up next!
