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Craig Wheate Chef De Cuisine |
Craig Wheate is certainly no stranger when it comes to luxury world-class surroundings. His expertise as Executive Chef was well sought after for the launch of the Great South Pacific Express, operated and managed by Venice Simplon Orient-Express Trains and Cruises. He is well prepared for such pressures having worked as Executive Chef in isolated & remote locations including the Banyan Tree Resort Bali, Phuket and Maldives, Vatulele Island Resort Fiji, World Heritage listed Fraser Island at the acclaimed Kingfisher Bay Resort - Queensland, the Solomon Islands and in Mexico. Craig's cuisine is diverse due to his exposure to the world. As a chef, he goes back on a classical heritage, but in a way that reflects the modern trends and the ethnic diversity of our "Global Community". Craig Wheate was born and trained in Australia. He completed his apprenticeship at the Crest Hotel in Brisbane. He quickly stamped his name in Queensland being involved with the successful openings of Sirocco's, Dockside, and Regatta's owned by Morton Estate Wines. Craig then spread his wings and travelled extensively taking him to the Solomon Islands for his first offshore international Executive Chefs position. He endured primitive conditions with an untrained work force, suffering from malaria four times, and establishing consistent suppliers from New Zealand, Australia, Fiji and Papua New Guinea. This enable Craig to take on any future challenges presented to him. Upon the completion of his contract in the Solomons he returned to Australia to take on the role as Executive Chef at Fraser Island on the east coast of Australia, at Kingfisher Bay Resort and Village. The property focused on Ecotourism and regional seafood. Whilst at Kingfisher Bay Craig embarked on pursuing his passion for luxury boutique properties. He was invited to work at the outstanding Vatulele Island Resort Fiji. The only prestigious Pacific Island Resort to be admitted into the sought after Relais and Chateaux. The cuisine utilised the abundance of seafood available at the island resort. Craig focused on international, Asian, Local Fijian, and Ethnic Indian. The food was to be natural and untouched, clean and not complicated. After completing his contract at Vatulele, he continued his pursuit of tropical boutique resorts, and accepted the position as Executive Chef at the newly established Banyan Tree Resorts in Ubud, Bali, Indonesia. Craig was now exposing his repertoire to regional Asian trends. The blending of fragrant spices and local cooking methods Craig was then transferred to Banyan Trees Phuket where he studied Thai cuisine. The resort in the Maldives required a chef and Craig was posted to the remote Island atoll of Vabinnfaru. He called on his skills of working in remote environments in sourcing produce from Sri Lanka, Dubai, Singapore, Australia, India, Europe and New Zealand. Craig was well prepared for such pressures stepping aboard the Great South Pacific Express. Being instrumental in establishing the cuisine with the entire international tourism market watching. The GSPE as it was known is more than Luxury and beauty. It would play a deep practical role in Australia's tourism industry. It would take passengers through a land you have never seen - a great natural world of forest and bush, sea and reef. "It was clear Craig Wheate was the right man for the job: he understands the high standards of the clientele and their demands. He is also devoted, creative, organised and a perfectionist". Vogue Entertaining and Travel. The menu's changed accordingly to the regions the train is passing through, showcasing its produce and arrange it as if it was an art form. He has been invited to appear as Guest Chef by Crystal Cruises, The Crystal Symphony sailing from Savu Savu - Fiji to Sydney. Australian Embassy, in Madrid for the Australia Gourmet Food Week, Ritz-Carlton Kuala Lumpur and Malaysian Airlines to promote the 2001 Sydney Olympics. Craig has completed accredited media training programs and has been interviewed by all major news publications and appeared on international and local television programs. Whilst at the Great South Pacific Express he has endorsed and marketed the prestigious Lexus IS 200 motor vehicle, for the Brisbane Lexus car dealership. Craig has recently been appointed Chef De Cusisine of the Ritz Calron's new property in Qatar.
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