CHEF Shane Bailey began his initial culinary career at quintessential Melbourne restaurant Donovan’s for almost 10 years.
He then travelled and worked in the UK and New York before settling in Noosa in 2004. Shane worked as executive chef at both Berardo’s restaurants and for Noosa Food and Wine Festival for eight years as well as judging Delicious magazine’s Produce Awards. Chef Shane Bailey joined Noosa Boathouse in 2013 and believes that a good menu should change with the seasons and reflect the place in which it was created. Here his modern Australian menu, with an Asian influence, utilises the super-fresh tropical ingredients this region has to offer, including the abundance of fresh seafood, quality beef and locally harvested produce. Shane has created a relationship with local farmers and fisherman, sourcing his produce from more than 30 suppliers, giving him the best quality product available and a menu that is enhanced by what they have to offer. Where possible, Shane will always source from Noosa and Queensland first, now that he considers himself a local. Shane is also head consulting chef for Beef Australia 2018, coordinating the celebrity chef program for the largest beef event in the Southern Hemisphere.