Lee Kwiez's Profile

Chef Lee Kwiez
A World Heritage landscape, an abundance of premium produce, and a kitchen within an historic Australian landmark has made Darleys restaurant in the Blue Mountains the idyllic setting for new head chef, Lee Kwiez. A self professed food purist, Kwiez has worked at Dolder Grand Hotel in Zurich, and earned six consecutive chef hats at Milsons, Sydney. Joining one chef hat Darleys at Lilianfels Resort & Spa in June 2012, Kwiez has already established a relationship with local producers to build on his national food networks. Chef Kwiez said: "It's refreshing, a relief to be working in the Blue Mountains among the peace and serenity," he said. "I'm excited about cooking in this historic building in the wake of such good chefs, and in an environment where I can be creative and free to explore the amazing range of local produce." His ability and philosophy is proven on the plate. The angelically executed 500-day, grain-fed wagyu beef dish prepared in a braised brisket with smoked marrow and red wine sauce, is created entirely from Blue Mountains produce. The Megalong Valley in the upper Mountains is strongly represented with farmgate suppliers including Berridale Farm vegetables, Megalong Beef, and pure olive oil. Elsewhere in the region he's sourcing venison, bush mushrooms, olives, duck egg and cheese. He's also using the best produce from across Australia including black truffles from WA, pheasant from Victoria, hand-picked crab meat from Queensland, and ocean trout from Tasmania. Kwiez's arrival coincides with an exciting new era for Darleys which is undergoing a $500,000 opulent refurbishment. Darleys restaurant at Lilianfels Resort & Spa is open from Tuesday to Saturday nights. Follow this link to Darleys restaurant : http://www.bestrestaurants.com.au/restaurants/NSW-Blue-Mountains-darleysrestaurantatlilianfels.aspx
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