CHEF ANTHONY HEALY

Australian-born, Anthony Healy, who was formerly part of the culinary team at leading Australian reef resorts including Lizard Island and Hayman Island and who has also gathered experience at La Cote Saint Jacques in France, is now currently based on Laucala Island as Executive Chef.

EXPERIENCE

Executive Chef
Laucala Island

2013 - NOW

Responsible for & food production including that used for island restaurants, banquet functions and staff canteens. Develop menus, food purchase specifications and recipes. Supervise staff, farm & plantation farms. Develop and monitor food and labor budget whilst maintaining highest professional food quality and sanitation standards.

Executive Chef
Lizard Island Resort

2012 - 2013

Implementing and costing menus. Lead and develop kitchen teams. Manage food and labour costs, and overall profitability.

Chef de Cuisine Hayman Island

2010 - 2012

Leading a team of chefs in the signature restaurant on Hayman Island, La Fontaine is a fine dining venue seating 60 guests with gueridon service. The modern French menu changes seasonally with specials. It also hosts a Chef’s bench which is a 14 course menu held at a table on the chef’s pass (for 2 guest) and a private dinning room (up to 14 guest). My current role includes ordering, daily running of the kitchen, hosting private dinners and functions, kitchen and cellar tours, as well as menu design.

Chef de Partie
La cote Saint Jacques

2008 - 2009

Having been given the opportunity to work in such an amazing three michelin starred restaurant in the heart of Burgundy wine fields has been a great experience at the highest level. Working alongside very passionate chefs with amazing eye for detail in a kitchen run by Jean-Michel Lorain.

Junior Sous Chef
Les Trois Garcons

2006 - 2008

Working under Chef Jérôme Henry. Gained experience in the Classic French techniques that form the backbone in his modern approach to cooking in one of the most exciting restaurants in the London dining scene. Working in a small dedicated team with a passion for cooking is a constant inspiration. A respect for only the highest quality produce is guaranteed under the watchful eye of Jérôme Henry.

CHEF DE PARTIE
IL CENTRO RESTAURANT

2003 - 2006

Commis Chef & Chef de Partie role in Il Centro Restaurant, Brisbane - Australia.

Contact Ant Healy

Phone: +67 999 045 77

Email: chef AT anthealy DOT com

Contact Ant Healy

Phone: +67 999 045 77