Growing up, Harry Mangat believed that food brings people together. This inspired him to create a community around food; connecting with farmers, producers, chefs and customers. And after cooking for 15 years, it’s still his true motivator.
Harry has worked with renowned chefs namely Raymond Capaldi (Hare & Grace), Peter Gunn (IDES) and briefly staged for Ben Shewry (Attica) and, through this experience, he has further developed his passion and vision.
In 2016, he started his own pop-up restaurant called Biji Dining, where Australian produce and indigenous ingredients shine through Indian inspired dishes. Biji connects his heritage with his current home Australia. It redefines the stereotype of Indian comfort food into something more refined, imaginative and offbeat. What makes it on the plate are vibrant and punchy Indian flavours, reflections of regional street food and a strong belief in sustainability, seasonality and (always) community.
Since joining the team at Daintree Ecolodge he has introduced a truly sustainable approach to Julaymba’s seasonally-driven culinary offering. He is a passionate advocate of sourcing local, organic, ethically produced ingredients, which is reflected in Julaymba’s current menu.
Inspired by the earth and the native produce of Far North Queensland, he is ever conscious of the environment and the importance of making respectful and mindful choices when it comes to food. His vision is to create a unique and completely sustainable food experience at Julaymba whilst not compromising on flavour.