Chef Keddell is an Australian-raised Kiwi with a luminous, culinary record. Having opened eight restaurants during a 20-year career, Chef Keddell has worked for celebrated establishments such as Mu Shu and Whitewater in Sydney, for which he earned Chefs Hats awards from The Sydney Morning Herald, Good Food Guide.

Dean’s focus on local ingredients such as ginger flower, taro, lobster and giant river prawns served with a variety of textured foods, salsas, oils and light reductions create signature dishes that reflect the resort’s exotic destination and contemporary dining surroundings.