Paul Leete
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Andrew (Andy) Wilcox
Born:
Noosa Heads, Qld.
History :
I’m third generation born in Noosa. My cooking journey began at the age of 13 with a keen appetite to expand my knowledge into the world of culinary delights.
I started a school-based apprenticeship which I continued for 3 years; once completed, I purchased a one-way ticket to Melbourne to explore the world of food from a different perspective.
Here I was quickly thrown into the world of responsibility, managing the kitchen at busy ‘Cadevin on Bourke St’ where I embraced the local produce, venturing to the food markets every Sunday.
I then returned back to my hometown of Noosa with the inspiration to bring families together with taste sensations to please all.
In 2018, I had the pleasure to work alongside Matt Golinski, whose passion for creating cuisine using fresh, seasonal and local ingredients inspired me, even more, to understand and lobby for local foods, which I am so passionate about.
I now head up the kitchen here at Peppers Noosa, creating new seasonal, local recipes for all visitors to enjoy, so if you’re in for breakfast, lunch or dinner, be sure to say hi.
Have you always wanted to be a Chef?
No, I became a kitchen hand at a very young age with no career direction, yet quickly I discovered the natural ability I had with food and the endless opportunities created through food.
How would you define your style?
Old-fashioned with a touch of modern cuisine.
What is your feature flavour these days?
Always fresh local produce.
Obsessive-compulsive about?
Plating and cleanliness.
Your greatest culinary inspirations/influences:
Nature and how everything can talk to each other.
What do you love about this business?
The fast service rush that hits you when you have a full docket board.
An ingredient you can’t live without?
Chilli, any kind really, it is the fire, their ability to create heat within the body.
Most ‘eyebrow raising’ menu item?
Vanilla vodka cured salmon, confit shallot dressing, pickled cucumber, baby capers, local micro herbs
Signature dish:
Mooloolaba prawn chilli spaghetti, lemon and parsley.
Park & Cove
Set within the canopy of Noosa’s abundant treetops at the meeting of land and sea, Park & Cove on Viewland Drive is where locals gather, drink and dine. Perched on the second floor of Peppers Noosa Resort & Villas, uncover the layers of Noosa as you sit back, breathe out and reconnect. Executive Chef Andrew Wilcox and his talented team craft a menu to showcase seasonal produce grown around the Sunshine Coast with an ever-changing selection of dishes to tantalise taste buds. Dinner may include starters like spanner crab linguine with lemon oil, green peas, sunflower shoots, snow peas and coastal herbs; followed by Piggy in the Middle pork belly with peach, sour lemon, carrot purée, fennel and apple slaw. Finish with a dessert like Daintree chocolate melting moment, milk sorbet and caramel.
