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CHEFS DANIEL QUITTO AND CORRYNE PARKHILL PHOTO CREDIT: CHRIS ELFES (ELFES IMAGES)
SHAKING IT UP
In The Hunter’s Cultural Kitchen! WORDS LIANE MORRIS Oaks Cypress Lakes Resort is undeniably one of Australia’s premier resort and golfing destinations, located in a breathtaking idyllic natural setting in the heart of the Hunter Valley wine country. The PGA 18-hole championship golf course features stunning panoramic views of the vineyards and surrounding Brokenback mountain range from every tee and green, and it has won Best Australian Golf Hotel Resort in both 2018 and 2019. As if this wasn’t enough to draw the visitors and the locals alike, the food and beverage options at this world-class facility are undergoing a quiet transformation that aims to be a significant drawcard for foodies, families, locals and international visitors. As with most businesses, the covid pandemic provided the team at Cypress Lakes an opportunity to rethink the food and beverage offering and how it is delivered. Michael Fantuz, Director of Food and Beverage at Cypress Lakes, began working at the resort just before the second lockdown. “We took a good look at the new world order and decided to rethink things, to try a different approach. We want to give our guests more than they expect from us. So we’re offering a cleaner, more family-oriented approach to the leisure market and a more outdoor, festival-like approach to the corporate conferencing market. We’re using balconies, lawns, pool areas and all our outdoor spaces over our 60 acres to help eliminate the stress due to the threat of covid in enclosed spaces.” Aiding Michael with this new approach is Daniel Quitto, Executive Chef at the resort. Daniel started at Cypress Lakes in February of
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this year after finishing up at Nick & Nora’s at Parramatta, part of the Speakeasy Group under Sven Almenning and Greg Sanderson. Previously Daniel worked at the Hilton Hotel, Sydney, the Harbour View Hotel, The Rocks, and the hatted restaurant Mosaic at the Westin Hotel, Sydney. He also won awards for his designer cake business, Cake Evolution, and was part of the executive chef team that catered to the Pan Pacific Games in Vanuatu. At the Pan Pacific Games, Daniel had the experience of cooking for the athletes for over a month and being in charge of a 30-person team of cooks, chefs and kitchen hands. His broad experience makes him ideal for heading up a facility that includes several dining offerings and large-capacity conferencing and events. Real estate prices drove Daniel and his young family out of Sydney. The Hunter Valley was where he and his wife were married, and they had always felt drawn to the region. He was confident he would secure a new role in the valley and was keen for his kids to enjoy a more country-style upbringing. So they bought a new home in Cessnock, and before they even moved, he had landed the role at Cypress Lakes. He loves that there are no traffic lights on his way to work these days and is excited about the challenges in his new role. “When I was a kid, eating out was a big deal. These days though, food is very accessible, the options are endless, and people know what’s good – they have high standards. We want to take a leadership role in how good food can be, providing healthier options, utilising local produce and ensuring that even with our most casual dining experience, it’s still of the finest standard possible.”
