Page 67 - Port Douglas Magazine 47

Alex Toutain
YES Before he started navigating the Great Barrier Reef, Alex was

navigating the high-pressure corridors of Europe’s most elite
CHEF! kitchens. He compares the environment of Michelin-starred
kitchens to the army; hierarchical, disciplined, and incredibly
tough.
“In France, you start at a very high level,” Alex explains. He

his favourite spot was Momo’s in London for its great food and
MEET THE CULINARY worked for Les Frères Pourcel and Pierre Gagnaire at Sketch, but
atmosphere.
MASTERS OF PORT DOUGLAS “It was intense, no days off and total dedication. It was so
competitive you had to show up early just to secure the equipment
Words by JAMIE JANSEN you needed for your station.
“For young chefs, London is like a gateway. Everything is
happening there food-wise. It’s very diverse, with influences from
all over the world, so you learn a lot.”
While he learned to handle incredible produce, like suitcases of
white truffles delivered in handcuffs, and cooked for stars like the
Pussycat Dolls, he realised the cutthroat environment wasn’t for
him.
“You reach a point where you have to decide,” he says. “Do you
keep up that intensity, or do you choose a better work-life balance?
I chose balance. I’ve realised I like living more than just working.”
That desire for a life well-lived led him to the water. His introduction
to sailing came via local flatmates and sailing classes at the yacht
club. Today, his boat offers a freedom a suburban apartment never
could. “No one knocks on your door,” he says. “You can just take
off. I recently spent my days off at Low Isles just relaxing.”
Before landing at his current role, Alex worked in various kitchens
around town, including a stint as a private yacht chef. “I started
with Anthony Turner on Liquid Desire,” he says. “It’s a small team,
so I was doing everything, cooking and deck work. He encouraged
Alex Toutain Now, Alex has found the perfect home at the Port Douglas Yacht
me to buy my first boat.”

Club. It is easily one of the prettiest venues in town, right on
the Coral Sea, fringed by palm trees with stunning views of the
marina. It’s the kind of place where you become instantly relaxed
HEAD CHEF the moment you walk in.
PORT DOUGLAS YACHT CLUB In this setting, Alex has traded truffles for the fresh produce of
the reef. His cooking style reflects the tropics: light, unpretentious,
and finished with a sophisticated French Mediterranean touch.
A glance at his specials board might reveal grilled local fish with
a vibrant green chermoula, a fragrant blend of coriander, mint,
fter years in the high-pressure kitchens of France garlic, and cumin, served with a crisp cucumber salad and cooling
and England, Alex Toutain has traded Michelin yoghurt. It’s food perfectly designed for the tropics.
stars for a much simpler life. His proudest
Aachievement isn’t a fancy award; it’s the fact that Beyond the menu, Alex is most proud of the culture he creates
he’s finally found his calm. For Alex, life is no longer about behind the scenes. “I’m proud of the fact that I don’t stress
the rush of a professional kitchen; it’s about having found the anymore,” he says. “I’ve never been a yeller. I think a calm,
perfect work-life balance in the beautiful natural surroundings respectful environment is vital.”
and the freedom of the open water.
For Alex, the true heart of the job is about making people happy
Alex doesn’t have a regular street address. Instead, he lives on a through food. “Cooking is about sharing,” he explains. “It’s about
32-foot catamaran on the Inlet. It’s a small, peaceful sanctuary that bringing people together around a table to create a moment. I
feels worlds away from the landlocked medieval town in France really enjoy that connection.”
where he grew up.
As he prepares for another service overlooking the masts of the
“This lifestyle is very new compared to where I grew up,” Alex marina, it’s clear that Alex is a chef who has found his true north.
says. “I came to Australia 13 years ago as a tourist, then a working
holiday maker. I started in Melbourne, thinking it would be all sun
and surfers, but it was just raining! I was ready to go home after pdyc.org
seven months, but then I discovered Port Douglas. That’s what
THE PORT DOUGLAS YACHT CLUB made me stay.”
Seafood Fricassee with tender prawns and seasonal fish gently

simmered in a velvety white wine and cream sauce.
Infused with garlic, herbs, and lemon.
PORT DOUGLAS MAGAZINE 67