By Leigh O’Connor, Editor.
Iconic Byron Bay restaurant Raes on Wategos is turning 30 this year – we chat to Executive Chef Jason Saxby about what truly sets this venue apart and the challenges of cooking at sea onboard superyacht M.Y. Sea Raes.
Growing up in a housing commission neighbourhood of Bathurst, Jason was raised by a single mother who worked several jobs just to ensure the family had the basics on the table.
"My upbringing instilled in me a curiosity about food beyond what I knew, sparking a journey that took me across the world in pursuit of culinary knowledge and discovery,” he tells AGFG.
Awarded the prestigious Josephine Pignolet Award for Best Young Chef in 2011, Jason took the prizemoney and moved to New York to work for Thomas Kellery at the 3-Michelin-starred restaurant Per Se.
"I spent three months travelling and eating through Italy before settling in London where I lived for two years working at Michelin-starred The Ledbury and Pollen St Social.”
After returning to Australia and stints at high profile Sydney restaurants, Jason and his family travelled to the beautiful Northern Rivers region for a holiday and instantly fell in love with the area and all it had to offer in a vibrant food scene.
"I decided to put my family as the priority and made the hard decision to leave the city. It was here, through pure luck and serendipity that I ended up landing the role as Executive Chef at the idyllic and iconic Raes on Wategos.
"Here at Raes, I am afforded the freedom to create my own style of cooking that takes classics whether it be from the Mediterranean, Japan or nostalgic Australian culture and mixes it with the knowledge and experience learnt from years of working with some of the world’s great Chefs.”
Heralded as one of Australia’s most exquisite and unique accommodation experiences, Raes is located on the absolute beachfront at Byron Bay and delivers an elegant and opulent boutique retreat.
In addition to Raes Dining Room, Jason also oversees the more casual terrace dining space Raes Cellar Bar, as well as luxury superyacht, M.Y. Sea Raes, where he aims to provide the same level of exceptional hospitality as onshore.
Operating a kitchen at sea presents a unique set of challenges – the main one being, the kitchen moves!
"Meticulous planning and foresight are essential when operating a kitchen at sea. There’s no room for error when you are miles away from the nearest store or supplier, so organisation really is key,” Jason explains.
"The motion of the kitchen definitely creates a challenge when precision cutting – you have to find the rhythm of timing when both you and the kitchen below you are swaying. Don’t even talk to me about frying!
"Our aim on M.Y. Sea Raes is to offer the same level of service and culinary excellence that we do at Raes on Wategos. As such, we offer the same food and staff onboard spend extensive time with us here onshore in the dining room, kitchen housekeeping and every other department to ensure consistency of service.”
Jason curates all menus and all recipes are carried over from Raes:
"She is a beautiful yacht and is a true reflection of our land-based home at Wategos - just in a more intimate package.”
With Raes’ 30th birthday celebration coming up, Jason says one particularly exciting challenge for himself personally will be the creation of a birthday cake that truly captures the essence of the dining destination.
While he is creating his masterpiece, you will hear Jason belting out a tune in the kitchen!
"I love to sing in the kitchen. It is a way to create a good vibe and deal with stress at the same time. Energy in the kitchen is EVERYTHING!”
