By Leigh O’Connor.
Chef Will Houia’s story begins across the Tasman, in the lush, rolling landscapes of New Zealand - a place where the earth seems to hum with life and food is part of every story.
He grew up surrounded by family, culture and connection; meals were more than nourishment, they were a language of love. His mother and aunt Donna were his first culinary mentors, teaching him that cooking is an act of care, of memory and of respect for what nature provides.
Those humble beginnings instilled in Will a deep sense of identity - one that continues to influence every plate he creates. Food, for him, has always been about people first: the laughter shared around a table, the hands that farm, harvest and prepare. His journey into professional kitchens was built not on ego, but on an enduring desire to honour that connection.
Will’s dedication soon caught the eye of Australia’s culinary community. After moving across the sea to pursue new horizons, his talent and quiet determination set him apart. In 2017, he was named a finalist for the Josephine Pignolet Young Chef of the Year Award, a recognition that marked him as one of the country’s most promising emerging Chefs. Yet even as his star rose, he remained true to his roots - grounded, thoughtful and endlessly curious.
Today, Will Houia leads AMARA, the Chef-hatted restaurant at Spicers Sangoma Retreat in Bowen Mountain, nestled among the whispering gums and golden light of the Blue Mountains. The setting is serene - glass walls opening to sweeping views, soft tones blending with the forest outside. It’s a space that mirrors Will himself: calm, balanced and quietly powerful.
At AMARA, his Chef’s harvest experience celebrates both place and season. His menus shift with the rhythm of the land, guided by the produce available within a hundred kilometres and by a commitment to sustainability.
Local growers, indigenous ingredients and the changing moods of the mountain all find their way into his kitchen. Every dish tells a story - of land and sea, of heritage and innovation - all woven together by a Chef who listens as much as he leads.
Will’s New Zealand roots continue to shape his food philosophy. He brings with him the island nation’s deep respect for nature, its instinct for balance and its love of simplicity done beautifully. There’s a sense of warmth and generosity in his cooking, a desire to connect rather than impress. Each plate is a quiet dialogue - between past and present, between Chef and diner, between memory and moment.
Despite the accolades, Will remains grounded in humility. He still speaks of food with childlike wonder, driven by the same spark that first ignited in his family kitchen. To dine at AMARA is to share in that spirit - to taste his journey from the green fields of New Zealand to the tranquil peaks of Bowen Mountain.
Every course carries a little of that journey: the heritage, the heart and the sense that true hospitality comes not from grandeur, but from grace.
