Voyager Estate is pleased to announce the appointment of new Head Chef, Santiago Fernandez, who takes up the role in late May.
Spanish-born Santiago has spent the past five years as Head Chef at Sault, in Daylesford, Victoria, and comes to Margaret River with a real understanding of utilising seasonal produce and sourcing from local growers.
Prior to his move to Australia, he established his culinary career amongst Michelin-starred restaurants, Tristan I in Mallorca; Restaurant Toni Vicente in Santiago de Compostella and Tapies Restaurant in Lleida. His career has taken him from Spain to Germany, Mexico and Russia, working with small teams of four up to catering for 800 guests for the Spanish Kings Cup Sailing Competition.
Santiago is excited by the 'wine-first' concept of our degustation Discvoery Menu, which tells the Voyager Estate story via a wine and food sensory dining experience.
"I would like to create food based in the region - with wine, we talk of terrior, or the place it comes from. I want to create food du terrior. Using produce that is seasonal, ethically sourced, such as sustainable seafood, and organic when possible," said Santiago.
"I want to work with the winemakers and Voayger Estate's in-house sommelier to match our wines in the best way possible with contemporary cooking style and techniques."
"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 Voyager Estate kitchen garden and local suppliers to create our menus and deliver great tasting experiences to our diners," he said.
"We are thrilled to be welcoming a Head Chef of Santiago's calibre and expertise," said Voyager Estate owner, Alexandra Burt.
"Margaret River wine more than holds its own when compared to international wines, and Santiago's enthusiasm for the region is futher proof our local restaurants and produce are also world class," she said.