Chef Profile: Reuben Radonich

Born in Byron Bay and raised in the Tweed Valley, Reuben Radonich knows the talent and enthusiasm required to be Executive Chef of Season restaurant in Kingscliff.

Reuben’s love for cooking began at eight years old while cooking with his mother and continued through to his later years where he worked at a Chinese restaurant at the age of 15. After studying cooking at Ashmore TAFE and then completing his apprenticeship at Surfers Paradise Marriott Resort, Reuben enjoyed working and training with an array of talented chefs in 5 star resorts on the Gold Coast before travelling overseas with his wife to experience other cultures and cooking lifestyles. During his years as a chef he has also worked at the Radisson Blue Portman Hotel in London, La Moinerie Hotel in Sark in the Channel Islands, and as Executive Chef at Q1 Resort & Spa before jumping at the chance to work at Season restaurant in Peppers Salt Resort & Spa.

Reuben’s cooking style has mostly been influenced by his own zeal for cooking and the diversities of Australian culture. Driven by a passion for discovering new local produce, Reuben utilises classic cooking techniques combined with modern presentation perfectly demonstrated in his signature dish, Bangalow pork belly braised in tamarind and rock sugar with Tweed River mud crab, green papaya and mango salad, finger limes, and chili caramel dressing.

Apart from his years overseas, both Reuben and his wife have lived in the Tweed Valley for most of their lives and now have a 19 month daughter who they intend to also bring up in the Tweed Valley. The pair are about to start building their dream home at Salt, only a short stroll from Peppers Salt Resort & Spa and Season restaurant, where they hope to spend a great number of years enjoying the region’s beautiful beaches, fabulous produce, beautiful wildlife, and friendly locals.