Chef returns with exotic experience
RYDGES Sabaya Resort's new executive chef has returned to Port Douglas after years preparing menus at some of the world's top tropical resorts.
Rydges area general manager North Queensland Simon White said he was pleased Anthony Kramer had returned to the region.
Mr Kramer was the executive chef at Daintree Eco-Lodge and Spa Resort in 2003 and from 1999 to 2003 was executive chef for P&O Australian Resorts, the then owners of Dunk, Lizard, Bedarra, Brampton and Heron island resorts.
"It was in his role at P&O Australian Resorts where he oversaw kitchens ranging from five to 50 chefs and stewards that he was named 2002 Mentor of the Year for North Queensland," Mr White said.
"Since then he has worked as the executive chef of several leading resorts, mostly in tropical locations including the Maldives and Fiji where he also served as general manager for two years."
Mr Kramer said he had enjoyed an enviable lifestyle working at some of the world’s top resorts in
exotic locations.
"But it was a bit like living out of a suitcase so I was keen to come home to Australia and particularly wanted to work in Port Douglas which has an exotic, tropical atmosphere," he said.
The Sydney chef is said to have a reputation for training staff to ensure quality cuisine and service standards.
His menus in the Maldives, Fiji and Kakadu were renowned for adapting local cuisine with new twists.
He is now planning Christmas Day menus which will focus around buffets and elaborate barbecues with local seafood and top Australian beef.
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Back, in popular demand: Anthony Kramer.
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