Lee Jeynes | Noosa Food and Wine

Lee Jeynes

Originally from South Wales, Lee began his career working in 5 star Hotels and top restaurants in London before moving to Windermere in the Lake District to gain valuable Michelin Star experience at the famous Sharrow Bay Country House Hotel. Lee stayed in the Lakes for almost 20 years working in some of the country’s finest Country House hotels.

Lee also held the position of Group Executive Chef at the prestigious “English Lakes Hotels”, a group of 6 luxury hotels. The group includes Corporate and family resort hotels, Country House fine dining hotels and English style Gastro Pubs.

As the public tired of fine dining Lee decided to venture out alone. Renovating a 16th century guest house with stables and worker’s cottages he transformed the property into a successful restaurant and bar.

Tired of the UK weather he moved to Australia with his wife and two children and has become an Australian Citizen.

Lee oversaw the resort opening in 2009 operating under Quay West banner and continuing in his role as Executive Chef when the resort was purchased by RACV.

Lee captained the Welsh National Culinary team for over 15 years, and has gained many gold medals competing and in 4 Culinary Olympics, 4 World Championships, 4 Word Grand Prix and numerous other international competitions. Under his Captaincy the Welsh Team became a lead player on the world Culinary Stage.

Under the patronage of Prince Charles, Lee and his team cooked at many prestigious occasions such as the State Opening of Parliament attended by Queen Elizabeth 11, A State visit from The Emperor of Japan, a function in honour of Nelson Mandela and the G8 Summit.

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