Our Chef

Over the past 20 years, our chef Craig Sanders has developed a range of cooking styles, which he now combines at the BottleTree.

Influenced by his exposure to a number of styles from different parts of the world, his menu is a fine fusion blend of the Australian, European and Asian kitchen.

Craig has been actively involved in the establishment of our café/restaurant. Prior to that, he worked for 6 years at the Spirit House in Yandina. After working for several years as Head Chef he became responsible for product development.

Before joining the Spirit House, Craig worked as chef at Bedarra Island Resort and as chef at a premium restaurant in London (UK).

Together with Craig we are developing a BottleTree product line that will incorporate long shelf life, freshly made products such as jams, pestos and tapenades.

We also organise regular dinner evenings for our customers who can book in advance. See upcoming events.