Marc Lashly - Executive Chef - Bedarra Island Resort

Marc is originally from the south coast of England, where he attended College before being trained in classical French cooking methods. In Europe, he worked at a number of boutique Michelin starred restaurants further expanding his knowledge and passion for a variety of cooking styles.

Marc first visited Australia in 2001 when he fell in love with the climate, the natural beauty and the abundance of fresh ingredients available, moving here permanently in 2012.

Marc worked at a number of hatted restaurants, primarily on the Sunshine Coast, before settling in the culinary capital of Australia at Noosa, being involved in the Noosa Food and Wine Fesitval in conjunction with working at the iconic Berardos's restaurant on Hastings Street.

A move to tropical North Queensland followed, with a stint on Lizard Island, before settling on Bedarra in 2016.

"I love the variety, quality and freshness of the produce available to use on Bedarra. For a chef - the quality of produce is the key to a perfect dish and we have amazing local dairy, vegtables and protein availabe from the Atherton Tablelands, tropical fruit from nearby Mission Beach, grass fed beef from the pastures of Bingil Bay and seafood straight out of the sea all around us - it truly is a chef's paradise!"

"Catering for only 20 guests is also refreshing - smaller guest numbers allows for unlimited creativity with our ever changing menu, and it enables our team to commumicate closely with our guests to understand their tastes and preferences."

Assisted by a skilled and passionate team, Marc constantly works to ensure the quality of their dishes perfectly matches the natural beauty of the island.