Words by Jamie Jansen
Celebrating ten years in Port Douglas, The Mexican has earned a reputation for bold Mexican flavours, tropical North Queensland freshness, and a lively, welcoming atmosphere that brings people together. It’s been head chef Dylan Boyle orchestrating this unique blend for the past three years, drawing on a journey that’s taken him from Michelin-starred kitchens in London to the sunny shores of Port Douglas.
Originally from Scotland, Dylan’s food journey began early. At just 15-years-old, young Dylan was studying catering in London and working weekends at Michelin-starred Roussillon. Just weeks in, his passion earned him a full-time role, and by 16 he was gaining hands-on experience in one of London’s top kitchens.
He went on to train at Le Manoir aux Quat’Saisons, Raymond Blanc’s prestigious two-Michelin-starred restaurant near Oxford. There, Dylan refined his technique, learning the discipline, precision, and consistency that defines classical cooking. But over time, he began to crave a different approach, something less formal and more focused on flavour and creativity.
That shift led him to Babington House in Somerset, where he embraced a more rustic, seasonal style of cooking. With daily-changing menus and a more relaxed approach, he reconnected with the joy of cooking from instinct and creativity.
Craving more adventure, he packed a backpack and travelled through Southeast Asia. While on the road, he kept hearing about Port Douglas. When he finally made his way here, he landed a job at Salsa Bar & Grill. But Port Douglas had more than just professional opportunities in store. Working down the road at The Mexican was Jamila, who would become his partner in life, travels and family. The two quickly discovered a shared love for hosting great parties, with good friends, amazing food, and a soundtrack to remember.
Together, they relocated to Waiheke Island in New Zealand, where they spent several years running the restaurant at Man O’ War Vineyard, an experience Dylan looks back on as one of the proudest moments of his career. But after starting a family, the call of the tropics drew them back to Port Douglas, ready to settle down and begin a new chapter.
At The Mexican, Dylan shares a close working relationship with owners Jon and Sarah Lovett, who built the restaurant from the ground up. The original menu was crafted by Jon, drawing inspiration from his travels through Mexico and putting a tropical spin on traditional dishes to suit the local climate and produce. With Jon as a mentor, Dylan began exploring the foundations of Mexican cuisine, adapting classic techniques using local seafood, fruits, and vibrant regional flavours.
Today, under Dylan’s leadership, the menu keeps evolving, blending traditional Mexican cooking with the bold, fresh flavours of Far North Queensland. For Dylan, this fusion feels natural. Tropical ingredients and a laid-back lifestyle pair perfectly with the light, vibrant, share-style nature of Mexican food.
The menu is anything but static. It changes with the seasons, shaped by what’s fresh and inspiring. One of Dylan’s favourite dishes is the Ceviche del Día, made weekly using the local catch straight from the reef. This ever-changing creativity keeps both the team and guests excited.
But Dylan believes great food is only part of the experience. At The Mexican, dishes are meant to be shared. Take the Cochinita Pibil, a Yucatán-style slow-cooked pork wrapped in banana leaf, served with a range of house-made salsas. It’s designed to be unwrapped, passed around, and enjoyed together, a dish that captures the heart of the restaurant’s philosophy.
That sense of connection is what The Mexican is all about. Food is served in waves, meant to be shared in a relaxed, social setting. As the sun sets, the lights dim, and the music turns up, the restaurant comes alive with chatter and clinking glasses. It’s about sharing good food, good company, and living in the moment.
That same spirit of connection carries into Dylan’s personal life. He loves hosting friends, cooking for family, and making sure there’s always room at the table. Whether at home or in the restaurant, for him, food has always been about bringing people together.
This love of shared moments was at the heart of a recent initiative to mark The Mexican’s tenth anniversary. To celebrate, the team invited locals to bring in old photos from the early days, a gesture that turned into a beautiful (if temporary) visual timeline of community memories. While the snapshots have since come down, the spirit remains; a tribute to ten years of bold flavours, warm hospitality, and a place where stories are shared, one plate at a time.
It’s a fitting tribute to a decade built on bold flavours, warm hospitality, and true community spirit, where every night is a chance to connect, one plate at a time.
themexicanpd.com.au