Words by Jamie Jansen
For Glen Abell, it’s not just the tropical lifestyle that keeps drawing him 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 him and now shapes the way he leads in the kitchen.
Returning to Port Douglas, Glen joined Ramada Resort as a Chef de Partie. Over the next thirteen years, he honed his craft and became Executive Chef. Today, he not only leads the kitchen but also oversees the entire dining experience, combining hands-on expertise with creative vision and a deep passion for local flavours.
For Glen, a strong team makes all the difference. When the kitchen runs smoothly and everyone enjoys what they do, the food tastes better, and guests can feel it. He also believes that no matter how creative a dish is, it should be made with care and consistency every time.
Glen’s cooking style blends traditional French and Italian techniques, such as handmade pasta and refined sauces elevated with bold, vibrant, Asian influences. He’s fascinated by the balance of sweet, sour, salty, and spicy flavours, creating a distinctive fusion where classic European foundations meet a punchy Asian twist.
Working in the town where he grew up adds meaning to his role. Inspired daily by the natural beauty of Port Douglas, Glen finds endless creativity in the region’s fresh, local produce. Seafood is hands-down his favourite, and with access to incredible ingredients like tiger prawns, reef fish, and mud crabs, often delivered straight from the ocean, it’s easy to let the quality speak for itself. His philosophy is simple: when ingredients are that fresh, they don’t need to be overworked. Simply prepared seafood can really shine on its own.
One dish that perfectly sums up his food philosophy is his prawn capellini. Using locally caught tiger prawns, lightly chargrilled to bring out their sweetness, he pairs them with angel hair pasta, chili, garlic, tomatoes, parsley, and a touch of butter. The dish is simple but full of flavour, blending Italian comfort with the best of tropical Australian produce.
Beyond the food, Glen believes cooking is about connection. A great meal creates memories. That’s what he loves most - turning dinner into something people remember. Watching guests enjoy their meal, and knowing it’s a highlight of their holiday, is deeply rewarding.
The strong sense of community is what keeps Glen in Port Douglas. He feels lucky to be part of a close team and to have the freedom to create and evolve his menus. Glen is proud of how far he’s come, from starting out as a line cook to stepping into a leadership role.
Helping team members grow and seeing some go on to run their own kitchens is one of the most rewarding parts of his job. Knowing he’s helped shape future chefs and contributed to the local food scene is something he’ll always be proud of.