Flavoursome, colourful food and flawless customer service will be the focus for two new recruits at Dunsborough’s Palmer Winery and Restaurant.
The restaurant will now be lead by head chef Ross Tyre and restaurant supervisor Hans Lesterhuis.
The duo bring a wealth of worldly skills to their roles and hope to maintain the restaurant’s number one rating on TripAdvisor for Dunsborough eateries.
Chef Tyre’s experience in the food industry is extensive, ranging from fine dining to catering for five-star hotels in locations such as the Channel Islands and the Caribbean.
He previously held the position of executive chef at Bathers Beach House in Fremantle, and was keen for a sea-change when the opportunity to move to South West came up.
Chef Tyre said having creative control and working with quality ingredients was a chef’s dream.
“This isn’t just a chef job to me, this a job I really want to have,” he said.
“It is an opportunity to be a part of something and see the restaurant grow, while doing food that I like to do and using local produce with no shortcuts.”
Chef Tyre has introduced some new ‘European influenced’ dishes to the menu and maintained customer favourites.
The Tuscan-style restaurant uses produce grown or caught in the South West as well as from WA’s best suppliers.
Swiss-trained Mr Lesterhuis has worked in the regions hospitality industry for a number of years, including roles at the local golf club, Clancy’s Fish Pub and Pullman Bunker Bay Resort.
He speaks five languages and has travelled extensively.
He believed this, and his local knowledge provided quality customer care.
“I really just want to make everyone feel at home,” he said.
“I know when people are in the region they like to look around and they appreciate the tips you can offer them if you are local yourself and that’s what I want to do.”
Palmer Wines was established in 1977 and in 2011 the restaurant opened, originally with a tapas and wine menu.
Due to popularity, it expanded to the alfresco dining experience it is today.
The winery is five-star rated by James Halliday and has received more than 50 national and international wine awards.
The restaurant has now commenced its summer hours.
It is now open for lunch seven days a week and dinner on Thursday, Friday and Saturday nights until April 1.
