As a chef hailing from Italy, Edoardo Pitzalis discovered his love for hospitality at a young age while working in his family’s cafe in Sardinia. His cooking style is influenced by his Mediterranean roots but defies easy categorisation.

Edo draws inspiration from various cuisines, incorporating diverse ingredients and techniques into his creations. Native ingredients found in Far North Queensland, such as wattleseed and pepper berry, are his current focus, adding unique flavours to the menu at Daintree Ecolodge.
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With meticulous attention to detail, what truly drives Edo is the ability to bring happiness to people through his food. He aims to create memorable experiences that guests will cherish long after their meals.

Early in his career, Edo ventured to northern Italy, eager to explore new horizons, where he gained valuable experience working in a traditional Italian restaurant. Embracing the challenges of both front and back of house responsibilities, he honed his skills and developed an appreciation for the artistry of the culinary world.

At 22, driven by a sense of adventure, Edo decided to leave Italy and move to Australia where he spent two years working on farms deepening his understanding of fresh produce and learning the English language before settling in Perth to reignite his culinary career.

New Zealand became his home for eight years, during which he climbed the ranks and eventually became the Head Chef of a renowned vineyard restaurant on Waiheke Island.

Although he cherished his time in New Zealand, Edo came to Australia with a desire to explore the Luxury Lodge industry alongside his partner. Edo immerses himself in the meticulous art of crafting dishes from scratch, weaving together intricate flavours and textures to create unforgettable dining experiences. Fresh herbs are the vibrant thread that weaves through his culinary tapestry, infusing each dish with a burst of natural aromas. Yet, it is the transformative power of preserved and fermented foods that enchants him, offering a symphony of flavours and enhancing the depth of his creations.