In New South Wales, Wolgan Valley Resort & Spa, managed by Emirates Hotels and Resorts, has just announced the appointment of Anston Fivaz as executive chef and food & beverage manager. Fivaz brings over 23 years of international culinary arts experience to the resort and fine dining menu.
The South African born chef will reportedly continue the resort’s commitment to working with local farmers and purveyors. The property has a policy of making sure the food served at the resort travels less than 100 miles from farm to fork. This approach not only assists the growth of the local economy, but also significantly reduces the resort’s food miles and carbon footprint. In line with the resort’s environment and conservation commitment, the food supply chain has also been streamlined. Orders from different producers are consolidated into one single daily delivery to the resort, keeping traffic down in the Wolgan Valley. Local suppliers include vineyards in Orange, Mudgee and the Hunter Valley; boutique meat and dairy producers in the Blue Mountains; and a wide range of orchards and herb farms in Windsor and the Hawkesbury River.
Before joining Wolgan Valley Resort & Spa, Anston worked on more than 28 exciting restaurant concepts and projects in the Gulf region, including Bussola, West 14th, Barasti, Hunters Room & Grill, and The Dhow; and opened his own signature restaurant Retro in Dubai.