Voyager Estate has announced the appointment of their new Head Chef who commences at the restaurant this month.
Create a free account to read this article
or signup to continue reading
Spanish-born Santiago Fernandez arrives in the region following a 5 year stint at Sault in Victoria’s Daylesford region and according to Voyager owner Alexandra Burt, has a genuine understanding of local and seasonal produce and sourcing from local growers.
“We are thrilled to be welcoming a head chef of Santiago’s calibre and expertise,” Ms Burt said ahead of the new chef’s commencement.
Before his arrival in Australian Fernandez established his career at Michelin-starred restaurants in Spain and catering events throughout Europe, Mexico and Russia, and said he was keen to impart his knowledge and approach to the Voyager experience.
“I would like to create food based in the region – with wine, we talk of terroir, or the place it comes from,” Fernandez said.
“I want to create food du terroir, using produce that is seasonal, ethically sourced, such as sustainable seafood, and organic when possible.
The chef said he was particularly excited by Voyager’s ‘wine first’ concept in the popular degustation Discovery Menu.
“I want to work with winemakers and Voyager’s in-house sommelier to match our wines in the best way possible with contemporary cooking style and techniques,” he said.
“Margaret River’s fine wines are renowned across the world and the region also offers plenty of quality produce, which is always a great source of inspiration for chefs and cooks.
“I am really looking forward to using the Estate’s kitchen garden and local suppliers to create our menus and deliver great tasting experiences for our diners.”
Ms Burt said Voyager Estate’s wine experience would benefit from the influence and keenness of the new head chef.
“Margaret River wine more than holds its own when compared to international wines, and Santiago’s enthusiasm for the region is further proof our local restaurants and produce are also world class,” she said.
