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John Chrecee has worked across a variety of culinary institutions including many high end Australian resorts, tropical islands and in his last role was the Head Chef at Luxury Lodge of Australia, Sal Salis, on the Western Australian Coast.

John started his apprenticeship in 2005 and was trained by Jimmy Quinn at the Rydges Gladstone who worked at multiple AAA Rosette venues throughout Scotland.

John’s resume is extensive, having led culinary teams as Head Chef at Marramarra Lodge, Outback Spirit and Heron Island Resort, to name a few.
John worked as the Executive Sous Chef at Cicada Lodge and, while working there, won the Best Fine Dining Restaurant gold plate.

He loves working with native Australian ingredients, local farmers and providers and helping guests to experience local and native produce of their surroundings.

John looks forward to creating authentic, Territory–inspired dishes at Bamurru Plains when the lodge’s new season opens on the 9th of March 2024.

To secure your place at Bamurru Plains and meet John Chrecee, book online or contact our reservations team on:

Head Chef Bamurru Plains John