About The Chef

Coming from a foodie family, James Egan spent most of his childhood in kitchens and familiarising himself with the day-to-day operations. With a mum for a chef, James’ appetite for cooking only continued to grow as he did which led him to commence a pastry apprenticeship at 15 years of age. Once qualified, he moved to high-end hotels where he completed commercial cooking qualifications to ensure a thorough understanding of his way around a kitchen. It didn’t take long before James solidified himself as a promising young chef with a silver medal in Australia’s largest cooking competition for chefs under 25, the ‘Nestle Golden Hats’ award. Prior to joining the team at Daintree Ecolodge, James worked in a number of luxury resorts including Arajilla at Lord Howe Island, located off the coast of New South Wales and the Northern Escape Collection’s very own Orpheus Island Lodge.

James is inspired by local and seasonal ingredients which aligns with the Daintree Ecolodge philosophy to deliver delicious yet sustainably sourced meals from local suppliers. He enjoys being able to utilise locally grown and sourced produce to create unique menus that change regularly. With his new role as General Manager and Head Chef of Daintree Ecolodge, James has become a vital part of creating an indulgent experience for guests at every touch point of their stay.

From quintessential à la carte Aussie breakfasts and dinners, to gourmet picnic hampers and memorable degustation dinners, each meal is an decadent event in itself and James takes pride in guests sampling dishes they wouldn’t normally order and changing their perceptions on ingredients.