Anston brings over 23 years of international culinary arts experience to the resort and fine dining menu.

The South African born chef will continue the acclaimed luxury resort’s commitment to working with local farmers and purveyors, ensuring its sound 100-mile farm-to-fork practices and seasonal, regional and organic food philosophy will provide for the very best in dining experiences.

As executive chef, Anston looks forward to showcasing the depth of his culinary talents.

He adheres to a ‘natural and simple’ food belief with a focus on quality ingredients.

“I have a great appreciation for Wolgan Valley and its rich food philosophy.

“I hope to further enhance the already strong culinary culture that is so much a part of the resort’s DNA,” Anston said.

Before joining Wolgan Valley Resort and Spa, Anston worked on more than 28 exciting restaurant concepts and projects in the Gulf region, including Bussola, West 14th, Barasti, Hunters Room and Grill, and The Dhow; and opened his own signature restaurant Retro in Dubai.

He has travelled extensively across Asia, Australia and Europe learning about the culture, food philosophy, street food, produce, cooking techniques and the way of life of the countries he visited.

His career also spans across Italy at the exclusive five-star Villa D’Este Hotel and renowned Claridges Hotel in Mayfair, UK.