InterContinental Sanctuary Cove Resort has announced the appointment of Hamish Watt as Executive Chef. Hamish will oversee the resort’s culinary offering across its numerous restaurants, bars and meetings, conference and events venues.

Hailing from Sydney, Hamish commenced his career under Neil Perry at Rockpool before moving to London where he worked across a number of large fine dining restaurants, including the prestigious Kensington Place Restaurant.  Here he had access to an vast range of fresh produce and ingredients from across Europe and gained invaluable knowledge and a passion for cooking using the best local ingredients.

On returning to Australia, Hamish ran the kitchen at the Botanic Gardens restaurant before deciding to undertake his own venture, ‘Watts on Crown’ in Crown Street Sydney. It was here he pursued his interest in producing innovative Modern Australian cuisine with a European touch, heroing fresh native ingredients.

In 2015 Hamish joined the team at Crowne Plaza Hunter Valley Resort in the role of Executive Sous Chef and later Executive Chef, overseeing the resort’s extensive food and beverage and meetings and events venues before moving to New Zealand.  Hamish spent four years as Executive Chef at Crowne Plaza Christchurch before a secondment to InterContinental Wellington, where he reinvigorated menus across this five-star hotel’s R&B outlets.

“We are delighted to welcome Hamish as our new Executive Chef,” said, Matt Rippin General Manager, InterContinental Sanctuary Cove Resort.

“His experience and wealth of knowledge in managing teams across high-end restaurants and high-profile meeting and event spaces, means the resort can continue to deliver innovative dining experiences and memorable events for both guests and Gold Coast locals.” said Mr Rippin.

“I am excited by this opportunity to manage our culinary teams to continue to deliver cuisine that sets this iconic Queensland resort apart,” said Hamish Watt.

“From The Fireplace, our woodfired restaurant that uses the Gold Coast’s fresh local produce infused with the restaurants signature smoky flavour, to Verandah Restaurant and Bar and Cove Café, my mission is to source the best local ingredients from local suppliers – preferably within a 50 km radius. I plan to incorporate more native ingredients and look forward to being inspired by the incredible fresh produce that this region has to offer.” continued Mr Watt

Aside from new seasonal menus at The Fireplace, Watt is also focusing on some new innovative concepts for banqueting

Hamish Watt replaces Chef Matt Hart who has headed south to take up the role of Executive Head Chef at InterContinental Sydney.

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