YOUR HOSTS

Our passionate, award-winning team.

HEAD CHEF

NICK BLAKE

 Noosa Beach House Restaurant is thrilled to introduce our new culinary maestro, Head Chef Nick Blake. 
 For the past 5 years, he has served as the Head Chef for the esteemed Riceboi team, overseeing culinary creations at Riceboi, Giddy Geisha, and RB Dining.
 Originally shaping his path as an Environmental Sustainability Manager for luxury hotels in New Zealand and Hong Kong, Chef Nick brings a distinctive perspective to our kitchen.

Nick articulates his culinary philosophy; “My goal is to bring together my experience in sustainability and community engagement with my love for the environment and good food.”

Fresh from his triumphs at the local Rice Boi, Chef Nick’s menu mirrors a celebration of local ingredients, harmonising a symphony of light coastal flavours.

 Welcome to a dining experience where sustainability and decadent dishes converge in a culinary experience like no other.

RESTAURANT MANAGER

PJ CHOROOMI

 Restaurant manager PJ Choroomi brings 15 years of experience spanning large-scale catering, hatted restaurants and corporate cafes.

While Choroomi was restaurant manager and sommelier at Ume in Surry Hills it was awarded chef’s hats two years in a row by the SMH Good Food Guide, and during a stint as manager and sommelier at Koi in Woolwich the restaurant earned chef’s hats twice.
 Choroomi was a founding beverage and operations manager of New York-inspired cafe Bowery Lane, in Sydney CBD, drawing on experience from his previous role as bar consultant and manager at corporate cafe Vesta Italian Bar & Cafe.

At his last role, as group operations manager at Sydney’s Catering Project, he oversaw 600 events each week, and led the group to winning two Savour Restaurant and Catering awards.

PJ Chooromi, Restaurant manager in elegant setting at Noosa Beach House Restaurant
Professional staff member at Noosa Beach House, ensuring the best dining experience.

DIRECTOR OF FOOD & BEVERAGE

MARTIJN DE BOER

Martijn de Boer, director of food and beverage, has spent two decades working front-of-house in Australia and The Netherlands, including four years as general manager at Sydney institution Bentley.
During his time at Bentley he was named a finalist for Good Food’s Service Excellence award. Most recently he was general manager at Sydney hospitality group Merivale’s two-hatted fine diner Mimi’s and its adjacent bar Will’s.

As restaurant manager, de Boer helped launch Potts Point’s Gastro Park in 2011; it earned a hat within its first year. He was also restaurant manager at Ross Lusted’s lauded Bridge Room, which in 2016 received three hats and was named Good Food’s restaurant of the year.

He started his hospitality career as an apprentice waiter in his native Netherlands at three Michelin-starred De Librije and two Michelin-starred La Rive.

Upon relocating to Australia he took up roles at Sydney luminaries including Greg Doyle’s legendary Rose Bay restaurant Pier and Merivale’s fine-dining classic Est.

HOURS OF OPERATION

Noosa Beach House Restaurant
Dinner Daily 5pm-10pm

LOCATION

14-16 Hastings Street
Noosa Heads, Qld 4567, Australia

HOURS OF OPERATION

Noosa Beach House Bar
Daily 11am-late

Sofitel Breakfast
Daily 6.30 – 10.30am