Page 61 - Port Douglas Magazine 44

CHEF Glen Abell
CHEF Ka Lo

Glen Abell

RAMADA PORT DOUGLAS

or Glen Abell, it’s not just the
tropical lifestyle that keeps drawing
Fhim back to Port Douglas - it’s the
incredible local produce that makes Far
North Queensland a chef ’s paradise and his
ideal culinary canvas.
Originally from Southeast Queensland, Glen
moved to Port Douglas at a young age and
grew up surrounded by the region’s vibrant
flavours. Though he’s lived in other places over
the years, the lure of fresh seafood, tropical
fruits, and native herbs kept pulling him back.
For Glen, it was the perfect place to put down
roots and experiment with flavours that truly
celebrate the region.
His earliest experiences in the kitchen began
as a child, helping his mum with basic tasks
like stirring sauces or measuring ingredients,
quickly becoming fascinated by how flavours
came together. But it was during high school,
when he started on-the-job training at a
small Italian restaurant, that he truly found
his calling. The pace of the kitchen and the
creativity involved in transforming ingredients
into beautiful dishes sparked something in him
and he knew he was hooked.
As he stepped into full-time work, Glen gained
experience across a variety of restaurants and
resorts. He picked up classic French techniques,
learned to thrive in high-pressure kitchens, and
discovered the value of clear communication.
One hectic night early in his career, where
misplaced orders and chaos ruled, taught him
a powerful lesson: a calm, united team can
overcome anything. That moment stuck with Working in the town where he grew up adds The strong sense of community is what keeps
him and now shapes the way he leads in the meaning to his role. Inspired daily by the Glen in Port Douglas. He feels lucky to be part
kitchen. natural beauty of Port Douglas, Glen finds of a close team and to have the freedom to
Returning to Port Douglas, Glen joined endless creativity in the region’s fresh, local create and evolve his menus. Glen is proud of
Ramada Resort as a Chef de Partie. Over produce. Seafood is hands-down his favourite, how far he’s come, from starting out as a line
the next thirteen years, he honed his craft and with access to incredible ingredients like cook to stepping into a leadership role.
and became Executive Chef. Today, he not tiger prawns, reef fish, and mud crabs, often Helping team members grow and seeing some
only leads the kitchen but also oversees the delivered straight from the ocean, it’s easy to go on to run their own kitchens is one of the
entire dining experience, combining hands- let the quality speak for itself. His philosophy most rewarding parts of his job. Knowing he’s
on expertise with creative vision and a deep is simple: when ingredients are that fresh, they helped shape future chefs and contributed to
passion for local flavours. don’t need to be overworked. Simply prepared the local food scene is something he’ll always
seafood can really shine on its own.
For Glen, a strong team makes all the difference. be proud of.
When the kitchen runs smoothly and everyone One dish that perfectly sums up his food
enjoys what they do, the food tastes better, philosophy is his prawn capellini. Using locally ramadaportdouglas.com.au
and guests can feel it. He also believes that no caught tiger prawns, lightly chargrilled to
matter how creative a dish is, it should be made bring out their sweetness, he pairs them with
with care and consistency every time. angel hair pasta, chili, garlic, tomatoes, parsley,
Glen’s cooking style blends traditional French and a touch of butter. The dish is simple but
and Italian techniques, such as handmade full of flavour, blending Italian comfort with
pasta and refined sauces elevated with bold, the best of tropical Australian produce.
vibrant, Asian influences. He’s fascinated by Beyond the food, Glen believes cooking is about
the balance of sweet, sour, salty, and spicy connection. A great meal creates memories.
flavours, creating a distinctive fusion where That’s what he loves most - turning dinner into
classic European foundations meet a punchy something people remember. Watching guests
Asian twist. enjoy their meal, and knowing it’s a highlight
of their holiday, is deeply rewarding.