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Joshua Young & Marcos Arce

Joshua Young

F&B MANAGER
SAN-TI RESTAURANT

Marcos Arce

HEAD CHEF
SAN-TI RESTAURANT

For Marcos, the story starts on the other side of the world. Raised in
Argentina, his love of cooking began at home during Sunday asados,
long family-focused barbecues built around food and togetherness.
n restaurant kitchens, mentorship is everything, learning Originally a cinematographer, Marcos discovered a new passion while
from those who’ve been there and passing on that knowledge travelling through Australia, picking up kitchen work along the way. He
as you gain experience. At San-ti, the restaurant at Niramaya fell for the thrill of creating dishes from scratch and watching guests RESTAURANT & BAR - LUXURY ACCOMMODATION - DAY SPA
ISpa & Villas in Port Douglas, that spirit is front and centre in leave happy, recreating the same sense of connection and shared joy he
the partnership between Joshua, the F&B Manager, and Head Chef experienced during those Sunday asados.
Marcos. Discover Indonesian-inspired serenity...
“For me, cooking has always been about the team around you,” Marcos
For the pair, San-ti is more than just a workplace; it’s a bit of a dream gig. says. “Everyone pulling together to create something special. That’s

The restaurant itself makes it easy to see why: a poolside setting, warm where the magic happens.” DAY SPA

timber details, and a lush rainforest backdrop make it feel like stepping Mon-Sat
straight into Bali. The menu blends contemporary Australian cuisine Over the past three years at San-ti, Marcos has learned a great deal from 9am-5pm

with Indonesian-inspired flavours, creating an immersive tropical Joshua, picking up tips on efficiency and organisation in the kitchen. RESTAURANT

experience where atmosphere and food go hand in hand. Here, Joshua “Every second counts,” Marcos says. “The way we set up the workflow
and Marcos bring their energy, passion, and teamwork to every service. ensures everything runs smoothly.” Daily
Joshua has been part of the team for years, originally as a sous-chef, In many ways, it’s come full circle, Marcos now applies the lessons he’s 7.30am-7.30pm
and after a short hiatus returned as F&B Manager, helping streamline learned from Joshua while bringing his own experience and creativity

operations and guiding the team. With more than 25 years of kitchen to the team, creating a seamless collaboration that keeps the kitchen
experience and front-of-house knowledge, he brings a wealth of running like clockwork.
expertise. Originally from a tiny corner of England, Joshua moved to Joshua, in turn, admires Marcos’s precision. His cinematography
Australia nearly two decades ago, travelling the country and gaining background shows in the way he plates dishes, giving each one a striking,
experience in some of its most remote and abundant regions. considered look. “I’m inspired by Marcos’s eye for detail,” Joshua says. “It
“The amazing thing about being a chef is you get to work in beautiful translates beautifully onto the plate.” Together, their shared philosophy

places you’d never normally afford to visit,” he says. “You get to shapes the San-ti menu, full of bold flavours, thoughtful technique, and

experience the islands, the outback, and different regional styles of local ingredients, from fresh Port Douglas seafood to native fruits and
cooking across Australia.” Eventually, he fell in love with Port Douglas; spices.
the lifestyle, the people, and the sense of community have kept him What sets San-ti apart is the collective mindset. There’s no strict

rooted in the local hospitality scene. separation between front and back of house; everyone supports each
other. “I think the beauty of our kitchen,” Marcos says, “is that we
Mentorship has shaped Joshua’s career from the start. “I began straight
out of school, washing dishes and working my way up,” he says. “Along operate as a unit, not as front or back-of-house. Everyone supports each

the way, you learn that it’s the teamwork and camaraderie that keep a other. The mentorship, teamwork, and shared passion are what makes
busy kitchen running. Learning from others has kept my passion alive it all work.”
and pushed me to grow.” Joshua agrees. “Being a chef is long hours, hard work, stressful moments,

Joshua draws inspiration from classical French techniques, Asian but I wouldn’t trade it for anything. The camaraderie in the kitchen, the 1 Bale Drive, Port Douglas 4877 QLD
flavours and, more recently, native Australian bush ingredients. His teamwork, relying on each other through the busy service, that’s a huge

skill, particularly in Asian cuisine, has been central to shaping the San- part of it.” 07 4213 3488 | [email protected]
ti menu. santiportdouglas.com.au niramaya.com.au
SAN TI DAY SPA PORT DOUGLAS MAGAZINE 59