Glasgow-born Alastair Waddell is the executive chef at hotel and restaurant Qualia. Part of Relais & Chateaux’s collection of luxury hotels and gourmet restaurants, Qualia is situated on the breath taking northern most point of Hamilton Island on the edge of the Great Barrier Reef, Australia.
Beginning his culinary career working with renowned chef Paul Tamburrini, Alastair held the position of sous chef at The Bistro at One Devonshire Gardens hotel and the Georgian Room in Cameron House, Loch Lomond – both of whichhave earned AA’s prestigious 3 Rosette rating.
In December 2011, Alastair took the helm of the kitchen at restaurant Qualia where he continues to create modern, innovative cuisine.
When asked about his greatest inspirations, Alastair makes no hesitation to applaud Rene Redzepi’s restaurant Noma in Denmark, founders of the ‘nature cuisine’ movement. Alastair believes in giving the greatest respect to nature in his cooking, always using local produce when possible and recognising the importance of flavour, texture and presentation. He also gives respect to his surroundings, creating menus that are light, fresh and healthy, inspired by the resort’s stunning island vistas.
- Best Hotel Chef |Hotel Management (HM) Award
Great Barrier Reef
20 Whitsunday Boulevard