A third-generation Noosa local, Executive Chef, Andrew Wilcox shares his passion for the region and its vibrant produce by showcasing ingredients from the surrounding Sunshine Coast and Mary Valley regions on his menu.
Beginning his culinary adventure earlier than most, Andrew entered one of the kitchens of Noosa’s famed Hastings Street at just 13 years of age. Keen to learn, he began a school-based apprenticeship that lasted three years. Once qualified, he took a one-way trip to Melbourne to the heart of Australia’s best hospitality, and finessed the tricks of the trade at various CBD establishments. Exploring popular inner-city food markets increased his creativity and resourcefulness, throwing together fresh local produce in innovative ways.

Andrew worked his way up the ranks and began managing his own kitchen team. He soon learnt the ropes of running a busy hospitality business. Then, he was invited to return to Noosa to run the restaurant at Peppers Noosa Resort, and he says when he drove up the driveway, just metres from Noosa’s main beach, he knew he had returned home.
Andrew’s food philosophy melds well with the local environment, and he has established great friendships with surrounding farmers to source the best produce possible. For native ingredients, he says he can’t go past Noosa Natives in nearby town, Pomona.
“Paul nurtures his plants by hand using natural and sustainable gardening methods, and his farm is organically certified,” Andrew said.
“I am able to source fresh, organic, local items like Midyim Berries, Lemon Aspen, Sandpaper Figs, Finger Limes and Davidson plums from the farm. You just can’t get much better than that!”
On the menu, you will find exciting odes to local like the K’Garri Spanner Crab Linguini with lemon oil, green pea, celery heart, snow pea & coastal herbs; and of course, Andrew’s signature dessert, Daintree Chocolate Melting Moment with milk sorbet & eucalyptus.