Cairns Convention Centre appoints new executive chef

David Hart is a seasoned chef with 17 years of culinary experience and a deep passion for local produce.

Cairns Convention Centre has announced the appointment of David Hart as its new executive chef.

Hart is a seasoned chef with 17 years of culinary experience, having previously worked in luxury hotels such as The Stables Resort Perisher, Sofitel Brisbane, and Pullman International Cairns. His food philosophy revolves around using only the best seasonal produce, as well as keeping the dishes simple, fresh, and local.

David Hart.


“It gives me great pleasure to be joining the team as we begin to build momentum coming into 2023,” Hart said.

“I am looking forward to further developing the culinary team’s creativity and skills to provide our guests with an unforgettable event experience that showcases the very best of what Tropical North Queensland has to offer.”

Hart said when it came to using local produce with low food miles and sustainability front and centre of farming operations, Cairns Convention Centre came out on top with the Atherton Tablelands, Great Barrier Reef and Daintree Rainforest right on its doorstep.

“Native ingredients, tropical fruits, vegetables, beef, dairy, coffee, vanilla, tea – we are definitely spoilt when it comes to the range of choice and the products we can use to create truly unique dishes that best represent our region.”

As Cairns Convention Centre nears the completion of its $176 million expansion, culinary services director Benjamin Boudaud said the Centre was not just expanding in size but also in different offerings and Hart’s appointment was a welcome addition to the team.

“The expansion allows us to offer new food and beverage solutions, along with beautiful views and event spaces that allow us to be innovative. The new Trinity Banquet Room is going to be a standout feature of the Centre’s new expansion with stunning views over the Trinity Inlet creating a spectacular dining experience unique to a convention centre,” Boudaud said.

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