RECEIVING a chef hat from the Australian Good Food Guide is a career aspiration for most chefs and restaurateurs, but for the team at Spicers Peak Restaurant receiving two was the icing on the cake.
The Peak Restaurant at Spicers Peak Lodge has been awarded 2 Australian Good Food Guide Chef Hats for 2015, backing up the one hat they were awarded in 2013 and 2014.
Head chef Doug Innes-Will, who has been with Spicers for 18 months, said the win was something all chefs aimed for in their career.
"It's the icing on the cake," he said.
"It's obviously a great deal to be acknowledged for our food and service."
Although Spicers is set in a remote location, with very few walk-in off the street lunch orders, the restaurant has excelled.
"It's all about the intimacy of the venue," Mr Innes-Will said.
"We only have a small number of diners at one time, which means we can cater to them more personally." The increased score this year was a sign of progress, according to the talented chef.
"We received one hat last year and increased our score this year with two," he said.
"I see it as a pretty good indication of where we're heading."
Spicers Retreats Managing Director David Assef said Spicers was continuing to strive for culinary excellence.
"Our suppliers and sustainability will remain a priority as we endeavour to support Australian farmers and preserve our natural environment," he said.
"Spicers restaurants are passionate about showcasing Australia's best regional produce and bringing fine dining to regional areas across Queensland.
"All of the awarded restaurants are located in stunning regional pockets of Queensland and work closely with local suppliers to create an authentic, sustainable and exceptional 'farm to fork' experience."
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