Chef May

Executive Chef Timothy May's easy-going way with people belies a take-no-prisoners approach to preparing his critically-acclaimed, trademark modern natural cuisine. Each dish starts with the same three ingredients; fresh, local and honest.

A granola at heart, Chef tempers classical training and sophisticated technique with a firm belief in letting ingredients speak for themselves.

Chef insists on supporting the local economy by buying fresh — letting the very nature of the region inspire exploration of a more natural method of preparation.

Regional growers and producers supply small-batch cheeses, giant oysters and scallops, free-range hens, wild salmon and halibut, just-picked berries and wild herbs and mushrooms unique to the rainforest.

Chef's modern natural cuisine favours organic ingredients over conventional, reduction sauces over cream-based, and vernacular themes over flash-in-the-pan culinary trends.

Tim considers the resorts' small size a definite advantage. "With so few guests to look after, there is plenty of time and resources to do something special every day." And special it is.