Publicity
Pip Miller PR
Telephone: 0419 681543
Email: pip@pipmillerpr.com.au
MEDIA INFORMATION December 2009
NEW CHEF FOR RYDGES SABAYA RESORT
Rydges Sabaya Resort’s newly appointed Executive Chef has returned to Port Douglas after years of designing menus at some of the world’s most exclusive tropical resorts.
Rydges Area General Manager North Queensland Simon White said he was pleased to welcome Anthony Kramer back to Tropical North Queensland where he had worked as an executive chef at various prestigious properties.
Mr Kramer was the Executive Chef at Daintree Eco-Lodge and Spa Resort in 2003 and from 1999 to 2003 was Executive Chef for P&O Australian Resorts, the then owners of Dunk, Lizard, Bedarra, Brampton and Heron island resorts.
“It was in his role at P&O Australian Resorts where he oversaw kitchens ranging from five to 50 chefs and stewards that he was named 2002 Mentor of the Year for North Queensland,” Mr White said.
“Since then he has worked as the Executive Chef of several leading resorts, mostly in tropical locations including the Maldives and Fiji where he also served as General Manager for two years.”
Mr Kramer said he had enjoyed an enviable lifestyle working at some of the world’s top resorts in exotic locations.
“But it was a bit like living out of a suitcase so I was keen to come home to Australia and particularly wanted to work in Port Douglas which has an exotic, tropical atmosphere,” he said.
The Sydney-trained chef has a sound reputation for training staff to ensure both the cuisine and service at his award-winning restaurants will exceed guests’ expectations.
Expect to see menu changes taking place before the New Year at Rydges Sabaya Resort where Mr Kramer will ensure fresh local produce takes centre stage.
His menus in the Maldives, Fiji and Kakadu were renown for taking the local cuisine and giving it a five-star twist, a technique he aims to continue in Port Douglas.
At the moment he is busy planning Christmas Day menus which will focus around buffets and an exotic barbecue featuring local seafood and the best Australian beef.
With its open Balinese feel, Rydges Sabaya Resort is the perfect setting for the fresh locally-inspired menus Mr Kramer will introduce.
The resort’s signature restaurant Sakinah House is open for breakfast and dinner in a contemporary setting with modern Australian-Asian fusion cuisine. The Lotus Lounge Bar overlooks the lagoon-style swimming pool and the swim-up Biru Bar, at the edge of the pool, offers lunch each day as well as a wide variety of beers and cocktails.
ENDS
For media inquiries contact:
Simon White
Area General Manager North Queensland
Rydges Sabaya Resort Port Douglas
DD: 61 7 4099 8910