Capella Chef Profile

Capella Executive Chef Phil Woolaston considers he has hit the jackpot working on idyllic Lord Howe Island and with a small and dedicated team of professionals as support, this working life is a good one. As Phil explains, 'I packed up without hesitation and jumped the pond to LHI. With its pristine waters and lush forests, everything about the island tells you to be healthy, so it's only natural to keep the food clean and healthy with simple flavours to bring out the best in each ingredient.'

After two decades working and learning a variety of food styles and preparation techniques across Australia, Asia and North America, Phil brings to Lord Howe an understanding of and respect for the basic ingredient and how to best bring out individual natural flavours. An ever-evolving supply of fresh, local produce and close working relationships with suppliers are amongst the inherent rewards for Phil whose passion for food that stands out in its own right is paramount.

Working at Capella since 2005, Phil has a keen understanding of what seasonal produce is available from the sea and land. Featuring on daily changing menus might be fresh-caught local kingfish or tuna sashimi with organic soy, Island-grown 'Summer Taste' tomatoes with island citrus and herbs or Lord Howe fresh eggs, poached alongside the morning's bacon.

Phil can check the surf breaks off the reef across the way while he works - a chillout surf at dawn or at the end of the day is just part of the package.

Superb position. Consistently superlative cuisine, very well-presented. Exceptional staff, wonderful view.

Arnold & June Jones QLD, Australia

Getaway Discovers Lord Howe Island

Catriona Rowntree explores Lord Howe and Capella Lodge in this segment from Channel 9's Getaway program > more