Andrew Fraser, the executive chef of Surfers Paradise Marriott Resort & Spa, shares a little about life as a chef and his favourite food and beverage pairing.
What do you do and how did you get into the industry?
I am the executive chef of Surfers Paradise Marriott Resort & Spa. My mother was a part-time chef at the Coffs Harbor Zoo, and Wooloolga RSL. I formed a love of cooking through my mother’s passion for food.
What’s the best part of your job?
The passionate team that surrounds me, including the 107 chefs onsite, along with the creativity we experience through food design for speciality events. This includes the happiness created and the everlasting memories from special occasions with guests, such as anniversaries, proposals and major celebrations.
What’s your favourite experience at Surfers Paradise Marriott Resort & Spa?
The resort’s 25th-anniversary celebrations. The kitchen team and I had to opportunity to arrive at the celebrations on stand-up paddles boards at the saltwater lagoon. The celebration also gave us the chance to be extremely imaginative with our cuisine and dish creation.
The perfect day off would be…
Surfing the Gold Coast’s amazing shoreline, followed by a mountain bike ride through the Gold Coast Hinterland, finishing with a family cooked Sunday feast.
A day in the life of a chef is…
… diversity and excitement every single day.
What do you do for fun?
Surf Life Saving on the weekends and, bike riding to and from work during the week.
What’s something you’d like guests to know about SPMRS?
There are a huge diversity of cultures within the kitchen team. We currently have over 24 different cultures throughout the 107 chefs, bringing extremely diverse and ever-changing menu items.
What’s your favourite food and beverage pairing?
Raw kingfish with yuzu paired with an Ink Gin with tonic.
What’s your view on the hospitality industry on the Gold Coast?
The Southern end of the coast has become really exciting. There is a large range of new and emerging restaurants opening, bringing a different flavour of food to the Coast.
What’s in store for you in the upcoming months?
As we head towards the festive season, this also means the start of the warmer months. Emerging out of winter the fresh produce starts to bring fresh berries and stone fruits, mushrooms as well as Sydney Rock Oysters and seafood, so expect to see lots of these on our menus.