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About the Chef - Mount Mulligan
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Jeremy Fenech

About The Chef

Originally from the Whitsundays, Jeremy Fenech has recently returned to Australia after a 10-year stint working in Michelin star restaurants across Europe to take the helm of the Mt Mulligan Lodge kitchen.

He used his time away from home to sharpen his knife skills in some of the best restaurants in Germany, France, Switzerland, and England. His last European role was as the Executive Chef of a charming Bavarian castle, designed by the same architect as the renowned Palace of Versailles in France.

Sighting many incredible natural wonders in Europe, Jeremy is yet to find somewhere as diverse and beautiful as Far North Queensland. Back on home soil, he has already started utilising all that he has learned in his 17-year career to deliver daily-changing menus with a European influence that reflect the seasons and outback environment of Mount Mulligan. All dishes are complemented by fine Australian wines and generous hospitality.

Jeremy’s desire to showcase finely balanced dishes bursting with fresh, local, and sustainable ingredients aligns with the philosophy at Mt Mulligan Lodge to take advantage of Queensland’s finest ingredients and producers who share a commitment to sustainability.

This thinking has seen Jeremy recently introduce 200 Barramundi into the Mount Mulligan Weir for guests to catch and have cooked to their liking for lunch or dinner. Plans are also in place to introduce an orchard of native Australian fruits and herbs, beehives for natural honey, a brood of laying chickens, and a tiger worm farm for composting.