Meet The Head Chef At Coral Sea Resort

Originally from South Africa, Cobus Klopper enjoyed an illustrious career working alongside some of the world’s most renowned chefs before deciding to bring his extensive skills and experience to the helm of Coral Sea Resort’s kitchen.

The first of his family to venture overseas, Cobus initially moved to New Zealand when he was 30 and spent 20 years working at some of the most prestigious restaurants in the country, before moving to Australia two years ago.

In 2005 Cobus became the Head Chef at Peter Gordon’s restaurant in the SkyCity Grand Hotel, he then joined forces with Michelin starred chef, Josh Emett, as Group Executive Chef across a range of restaurants.

During this time, he had the privilege of working with some of the world’s best chefs, including Guy Grossi and Frank Camora, even hosting a three-course dinner for 1000 people with Gordon Ramsay and his team in London.

From authentic Italian to steak houses and Japanese restaurants, Cobus is highly skilled at working with a range of cuisines, a talent he is now bringing to the menu at Coral Sea Resort.

Having started his new role just a few weeks ago, Cobus is planning some exciting additions to the menu, infusing much of the fresh local produce we have here in the region.

“I am busy developing a menu that stars all the wonderful seafood we have here in Airlie,” he shared.

“I’m thinking of introducing dishes such as steamed Coral Trout with shiitake, leeks, edamame, snow peas and tom yum broth. Fresh, fragrant, light and delicious!”

Cobus moved to the region with his lovely wife Mira, and the couple are enjoying the sea-change, especially now they’ve moved from Brisbane to the Whitsundays.

Their two adult children, Kiara who is studying Law and Finance, and their son, Wesley, who has a business degree but works as a software engineer, remain in New Zealand, but hope to visit often.

In his own time, Cobus likes to work with Bonsai trees and enjoys gardening, fishing, and snorkelling. He also likes cooking at home, especially on charcoal and wood.

What’s Your Taste?

Favourite food? Anything with chili or cooked on charcoal

Favourite food to make for someone else? Durban-style curry

Last thing you ate out? Yum cha in Auckland with two ex-colleagues

Most extraordinary food item you’ve ever eaten? There are too many. Most recently, probably mangosteen – I had it for the first time in Bali last year. It was amazing but couldn’t afford it at $79 per kg when I came back to Australia.

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