Capella Chef Profile

Ben Thompson is Executive Chef at Capella Lodge. Arriving at Capella was a natural progression for Ben, who has spent time recently as Senior Chef de Partie at sister property Southern Ocean Lodge, most recently as Head Chef of Brisbane's city Spicers Balfour and prior to that, Sous Chef at fellow Luxury Lodges of Australia property, Spicers Peak.

Ben's experience in working in and then leading some of the finest kitchens in Australia has led to a real passion for using fresh produce and creating innovative menus that excite the palate and reflect the ingredients' fresh, clean flavours.

Now that he's made Lord Howe Island his home, he's excited to find the local produce including seafood, herbs, free-range eggs and vegetables is singingly fresh and flavorful. All ingredients not grown or caught on Lord Howe are sourced from the island's state of NSW.

Ben says, 'I love the island produce, trying to utilise it as much as possible is a pleasure. The local seafood is a privilege to work with, you develop a real respect for your ingredients on Lord Howe Island.'

Ben personally selects all produce, and makes as much as possible onsite - using skills gained at Southern Ocean Lodge he is a keen baker and patissier and creates everything from bread to pasta, ice creams and fabulous desserts to innovative daily and degustation menus.

'I love creating classical European dishes and incorporating some traditional Thai elements to the menu. Mostly I keep the accompaniments and garnishes with the local seafood as clean and simple as possible to accentuate the texture and flavor of the freshest fish available.'

Out of the kitchen, Ben likes to spend time surfing and snorkelling, diving and hiking. Lord Howe Island is a pretty perfect place to be.

Superb position. Consistently superlative cuisine, very well-presented. Exceptional staff, wonderful view.

Arnold & June Jones QLD, Australia

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