The Byron at Byron has appointed Minh Le as executive chef and Damian Kalusiewicz as food & beverage manager.
The new appointments see the launch of a new dining menu, curated wine menu and cocktail direction.
The menu will draw upon Le’s Vietnamese heritage. Each dish will celebrate local produce like the Bangalow Pork belly with native berries, lilly pilly, smoked yogurt, olives and spiced honey.
Kalusiewicz will create a reimagined wine list, featuring light and crisp whites with balanced acidity and savory, aromatic reds. A new cocktail direction will utilise local exotic fruits and indigenous herbs and spices whilst showcasing local distilleries from the Northern Rivers region.
Le was previously at Spicers Peak Lodge, and 2014 opened ‘The Foraging Quail,’ which received one Chef Hat and the best new restaurant in the Australian Good Food Guide Awards 2014.
Kalusiewicz hails from the Langham in Melbourne and Chicago and has over 10 years’ hospitality experience in 5-star luxury properties around the world.