Executive Chef - Anthony Healy

Anthony Healy has a culinary career spanning 10 years around the world working in top restaurants in London (Les Trois Garcons), France (La Cote Saint Jacques) as well as Australia (Il Centro) and most recently Hayman Island where he was Chef de Cuisine in La Fontaine restaurant for two and a half years. 
“I’m still making dishes that have a strong French influence in style and quality but I’m introducing options that are fresh and light and reflect the fact that we are on a beautiful tropical island,” said Healy.

“The produce we use on Lizard Island is second to none. Our food is flown in daily, such as line-caught reef fish, local prawns, red emperor and Spanish mackerel, plus local produce from the nearby Atherton Tablelands such as beef from the rich volcanic soils of Mareeba,” he said. “The choice we have of locally-grown fresh produce is fantastic and our location here on the Great Barrier Reef is no barrier to quality food.”

Anthony won several awards during his career including the Queensland Hotels Association Awards for Excellence – Best Deluxe 5-Star Hotel, Best Restaurant and Rising Chef of Australia 2004.

When he isn’t cooking, he enjoys travelling and sports such as fishing (he might even catch some fresh tuna for his next fabulous dish).

Which is your favourite dish on Lizard Island?

It is hard to choose a favorite dish but it has to be a local Yellow Fin Tuna or Black Kingfish Sashimi.

We start with some amazingly fresh local fish and slice it very fine with a light brush of soy; we then prepare one piece of Tataki and also a quenelle of tartare, so three textures of the fish.

Then we make the Bowen mango noodle, gel, shaved young radish and finish with avocado and wasabi velvet and a black sago crisp. Delicious!