Chef Shane Bailey began his initial culinary career at quintessential Melbourne restaurant Donovan’s for almost 10 years. He then travelled & worked
in the UK and New York before settling in Noosa in 2004. Shane worked as Executive chef at both Berado’s restaurants and for Noosa Food & Wine
Festival for 8 years as well as judging Delicious Magazine’s Produce Awards.
Chef Shane Bailey joined Noosa Boathouse in 2013 and believes that a good menu should change with the seasons and reflect the place in which it was created.
Here his modern Australian menu, with an Asian influence utilises the super-fresh tropical ingredients this region has to offer, including the abundance
of fresh seafood, quality beef and locally harvested produce. Shane has created a relationship with local farmers and fisherman, sourcing his produce
from over 30 suppliers, giving him the best quality product available and a menu that is enhanced by what they have to offer. Where possible, Shane
will always source from Noosa and Qld first, now that he considers himself a local.
Shane is also head consulting chef for Beef Australia 2018, coordinating the international celebrity chef program for the largest Beef event in the Southern Hemisphere. He is also currently in his 5th year as the executive chef for Capricorn Food & Wine festival.