Welcome to ‘Through the Waves’, the official travel blog of Pullman Bunker Bay Resort. Read about resort news, upcoming events and seasonal activities taking place in the beautiful Margaret River Region.
The five star property, Pullman Bunker Bay Resort in the Margaret River region, has recently appointed Kiren Mainwaring as the Executive Chef for the award winning food & beverage operation at the resort.
Kiren comes to the South West originally from Wales in the UK where his passion for local and wild produce begun. He was trained in the prestigious Wolfscastle Country Hotel and Spa in Pembrokeshire before looking for a change of scenery across the English Channel. Kiren took a role in the 3 Michelin star seafood restaurant Coutanceau in the coastal town of La Rochelle where he was trained in the refined French service. This role created his love and passion for cooking and taught him the skills he still uses now.
In 2001 his love for travel brought him to Australia where he settled in the Swan Valley and purchased Dear Friends restaurant. This award-winning restaurant allowed Kiren to aspire to utilise only locally sourced organic and biodynamic produce from the surrounding region.
Dear Friends was awarded five Gold Plates including the pry de honour and the Premier’s Award plus a string of national awards including being named in Gourmet Travellers Hottest 100, two hats in the Australia Good Food Guide and much more. Kiren then purchased Co – Op Dining in East Perth where many more awards were won over the following 8 years.
In January 2021, Kiren decided his love of the South West and the produce that the region host was too hard to resist. He now heads up the award-winning kitchen for the five star Pullman Bunker Bay Resort. This role sees him engage with locals and resort guests for meals in the Other Side of the Moon Restaurant along with create divine menus for the many weddings, conferences and events the resort hosts.
The brand new menu in the restaurant is launching this week featuring some sensational dishes to suit a variety of tastes.
“The direction of the new menu is to source and highlight the amazing produce we have in the south west. I have drawn on my experience and designed dishes that let the produce speak for itself,” said Kiren.
On the new menu, a range of local produce features in the dishes including Leeuwin Coast oysters, Manjimup cauliflower, Margaret River venison, Capel region marron, Angus Beef from the south west and a range of other locally sourced products.
Kiren joins the team of chefs including the French trained, Michelin star pastry chef Romain Lassiaille who creates the resort’s famous desserts.
“I am very proud to be working in an amazing venue with a strong team and look forward to promoting an incredible region,” said Kiren Mainwaring.
The new menu is available now in the Other Side of the Moon for resort guests, visitors to the region and south west locals.
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