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Scottish born Gavin Hughes is Head Chef at The Byron at Byron Resort and Spa, a position he has held since the resort opened. Gavin has always been a true advocate of all things local, ensuring The Restaurant adopts a paddock-to-plate philosophy and uses regional producers wherever possible. Gavin is also an honorary member of the Byron Farmers’ Market and can be seen there every Thursday sharing the experience with resort guests. His local food focus extends to a regular spot on ABC radio where Gavin shares his favourite recipes featuring seasonal ingredients sourced in the region.
Raised in Scotland, Hughes has spent time at Michelin-starred Inverlochy Castle, Devonshire Gardens and Airds Hotel. Following his move to Australia, Gavin worked at Aqua Luna, Bather’s Pavilion and Aqua Dining in Sydney before relocating with his family to Byron Bay. He now resides in Lennox Head with his wife and two young sons.