At Mt Mulligan Lodge, dining is an immersive journey that reflects the rugged beauty and abundance of the Queensland outback. With a focus on locally sourced ingredients, some harvested from the lodge’s own kitchen garden, each dish celebrates the Tablelands rich produce and flavours.
Get to know Mt Mulligan Lodge’s Head Chef, Gianni Hendrickx and what he’s loving in the kitchen this season, including a new fire table experience: an intimate, open-air dining experience where seasonal ingredients are cooked over flame and served under the stars. From smoked meats to flame-charred vegetables, the fire table invites guests to slow down, connect, and savour the flavours of the outback – one course at a time.
Gianni Hendrickx, Head Chef at Mt Mulligan Lodge
Meet Head Chef, Gianni Hendrickx
Born in Lier, Belgium, Gianni ‘s passion for cooking was ignited at a young age, inspired by the times he spent cooking with his grandmother. He was just 13 when his official training began at the prestigious Spermalie Hotel and Tourism School in Bruges. After graduating, Gianni embarked on a two-year volunteer stint in Brazil however his culinary dreams pulled him back to Belgium, where he began working front of house at the two Michelin-starred restaurant Vrijmoed. Here, he learned the ropes of fine dining front to back, taking every opportunity to pick up knowledge from the chefs further fuelling his determination and passion to return to the kitchen. His perseverance led him to Zilte, a three Michelin-starred restaurant that honed his skills and steeled his resolve, preparing him for a pivotal opportunity at ’t fornuis under the mentorship of renowned Belgium chef Johan Segers.
“I love to work with flavours that surprise people, like adding beetroot or green herbs to a dessert. I love to make them wonder if they read the menu, and then surprise them with that flavour in the most unexpected way when they get that dish.”
– Gianni Hendrickx, Head Chef at Mt Mulligan Lodge
Gianni moved to Australia and eventually found his place as Head Chef at our outback Mt Mulligan Lodge. Here, he thrives, crafting high-end cuisine with quality ingredients, supported by a talented team and endless potential for growth. For Gianni, the culinary world is a realm of endless creativity, where every dish tells a story, and every flavour leaves a lasting impression. He cherishes the creativity, the pressure, and the joy of seeing guests’ smiles after tasting his dishes, making his culinary journey as rewarding as it is challenging.
Gianni’s current culinary obsession? Bringing vegetables to life. He loves working with the fresh produce grown in the lodge’s own kitchen garden. From herbs grown on the property to locally sourced vegetables and fruit like rosella and Davidson plum, Gianni’s passion for creating delicious moments on the plate see him experimenting with new flavours in ways people least expect.
Gianni in the kitchen garden
For Head Chef Gianni Hendrickx, life at Mt Mulligan Lodge is defined by simplicity, creativity and connection to place.
His mornings begin with a quiet coffee, taking in uninterrupted views of Mount Mulligan. In his downtime, he finds inspiration in the land and can be found hiking and swimming at the gorge, driving the red dirt roads, and unwinding with friends watching the sunset at Myra. In the kitchen, Gianni thrives on the freedom to craft new high-end menus daily, drawing from local produce and the rhythms of the outback to create dishes that reflect both refinement and a deep sense of place in the Australian outback.