New chef takes reins
AS part of the overall refurbishment of the Fish D’vine, Hanzel Martinez has joined the team.
Originally from Sydney, Hanzel trained and worked in restaurants such as Flying Fish with Peter Kuruvita, Longrain with Martin Boetz and at Bayswater Brasserie with Jarred Ingersol.
A vast culinary knowledge was gained from these chefs over the years, he then took a venture to work at the Whitsundays on Hayman Island for two years and Hamilton Island for six and a half years.
With a passion for fusion cuisine and a historical love of all things Whitsunday and seafood, Mr Martinez is working with the company owners and drawing on their many industry contacts to get the best local product available.
“I am delighted to join a company which places so much emphasis on locally sourced seafood and fish varieties and being able to deal directly with the small scale professional fishermen and suppliers which have historically supplied to the venue,” he said. “I know the owners place a great deal of faith in these small suppliers and like to source small quantities of a variety of fish types.”
“They also place a great emphasis on sustainable fisheries and fisherman who look after their patch by just catching today what will be consumed tomorrow rather than the larger ‘factory’ type operators who are taking large volumes for freezing and bulk supply.”
“I love not knowing each day what will come in the door and being able to work with such amazing seafood produce to produce our daily specials is just the most exciting thing a chef can do.”
“Our fixed menu will be smaller than previously but the chance to work every day on matching seafood supplies to the ever changing modern food trends really gives my kitchen team and I a chance to build on the great food reputation the restaurant already has and make it even better.”
NEW EXECUTIVE CHEF: Hanzel Martinez.