AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Ryan Locke
Born:
Taupo, New Zealand.
History:
My culinary journey began in Taupo, New Zealand, where I undertook my apprenticeship in a small yet bustling kitchen. That foundational experience laid the groundwork for my career and ultimately led me to Huka Lodge, a prestigious property on the Waikato River. It was there that I received formal training and developed a deep appreciation for refined techniques and the importance of precision in every detail.
Seeking new challenges, I accepted a Sous Chef position on Bedarra Island, marking the beginning of my Australian chapter. From there, I moved to Melbourne to join the acclaimed team at Vue de Monde.
Working in a Chef-hatted kitchen was both demanding and immensely rewarding - it honed my skills and deepened my understanding of high-performance culinary environments.
My passion for island dining brought me back to North Queensland, where I worked at Lizard Island on the Great Barrier Reef. It was there I met one of my key mentors, Mark Jensen, who later invited me to join him at qualia on Hamilton Island.
During my four-year tenure, we earned and maintained two Chef Hats, a testament to the team’s dedication and innovation.
A period of corporate development followed at The Star Casino, where I broadened my experience in high-volume operations and leadership. However, the allure of Hamilton Island and a return to hands-on, creative cooking drew me back.
I now serve as Executive Chef, overseeing Bommie Restaurant at the Yacht Club and Beach Club Restaurant, where I continue to express my passion for contemporary Australian cuisine, celebrating local ingredients and coastal influences.
Have you always wanted to be a Chef?
Becoming a Chef wasn’t something I set out to do from a young age, but the seeds were planted early.
My mother was a cook and I vividly remember her coming home late from work, carrying the unmistakable aroma of the kitchen - steam, sweat and the lingering scent of a hard day’s work.
While it wasn’t an immediate calling, those moments sparked a curiosity in me. I began to wonder what it would be like to be on the other side of that effort: to work in a professional kitchen, to craft dishes that bring people together and to be part of that world.
How would you define your style?
My style is regionally focused, Modern Australian cuisine. I’m inspired by the natural environment - its habitats, textures and seasonal rhythms - and aim to reflect that in my cooking. I enjoy creating dishes that feel organic and honest, using native ingredients and local produce to tell a story of place.
What is your feature flavour these days?
I really have been enjoying different flavours of kombu and nori and how to use them more in western cooking.
Obsessive-compulsive about?
Cleanliness and organisation. It has always been a strong focus of mine - I like clean lines and well organised sections.
Your greatest culinary influence:
Mark Jensen was one of - if not the - most influential people in my career. He gave me endless opportunities to focus on creativity and freedom of expression, which really made me the creative I am today.
What do you love about this business?
I love the scene. To me, Chef life isn’t just about the hard work and challenging hours, it’s the banter after service at the pub; it’s the passionate and inspirational conversations about food and creativity.
An ingredient you can’t live without?
Boring, but salt.
Most ‘eyebrow-raising’ menu item?
Marron glazed with Granny Smith apple gel, porcini head mousse and a spring onion nest.
Signature dish:
Confit Whitsunday cuttle fish, fermented cauliflower, umami onions and mushroom soy gel.
What can diners expect when they eat at your restaurant and what makes the experience special?
I think what we offer is a true sense of place. I believe the story that I tell is specific to this area and showcases flora and fauna from around the island to tell a really unique story about Hamilton Island and the Whitsundays.
What is your go-to meal at home when you don’t feel like cooking?
Really good quality sausages on the BBQ, super fresh white bread, HP sauce and a good mustard.
Tell us something no one knows about you?
I started a sourdough starter at the beginning of 2020 and it’s still going strong four-and-a-half years later. It’s been handed to other Chefs to manage now but it’s great to see something so important cared for and looked after.
Where do you see yourself in 5 years’ time?
Still contributing to the culinary identity of Hamilton Island, further strengthening its reputation as a destination for exceptional food experiences. I’m passionate about fostering a positive and progressive kitchen culture and playing a leading role in mentoring the next generation of Chefs.
Collaborating with other industry professionals to introduce fresh ideas, develop talent and implement meaningful training programs is a key part of that vision.
The Beach Club Restaurant
With its spectacular beachfront setting and contemporary, seasonal menu, the Beach Club Restaurant on Resort Drive on Hamilton Island offers a tranquil, child-free environment and a memorable dining experience. Open for lunch and dinner, overlook the crystal blue waters as you chill out with an ice-cold glass of wine and take in all the Island has to offer, before indulging the taste buds with starters such as beetroot cured salmon, pickled beetroot purée, fennel, crème fraiche, baby cucumber and orange. For the main affair, think fettuccine with prawn, crab, chilli, garlic, capers, rocket, tomato and anchovies, or Panko crumbed pork cotoletta with honey caper herb emulsion, Parmesan, wild rocket and lemon. Dark chocolate delice, hazelnut and mandarin sorbet make for a decadent finish.
