Renowned Melbourne chef, Adam D’Sylva from the multi-award winning Coda Bar and Restaurant, is set to take the reins of the Orpheus Island kitchen from April 4-7, 2013.

D’Sylva will host an intimate group of 34 guests for Coda on Orpheus Island, an event that will celebrate D’Sylva’s passion for flavoursome Asian cuisine and wholesome, locally sourced produce.

Set against the golden sands, pristine waters and stunning sunsets of the Whitsundays, Orpheus, guests will learn the intricacies behind CODA’s signature dishes by taking part in two masterclasses led by D’Sylva.

D’Sylva has quickly built an enviable culinary reputation. Growing up in a mixed Indian/Italian family, D’Sylva began cooking as a child. Heavily influenced by his mother’s love of cooking, his passion for food has led to a coveted career and an enviable culinary reputation.

D’Sylva’s impeccable resume has seen him in the kitchens of the Hilton on the Park (Melbourne), where he gained his apprenticeship; at popular South Yarra restaurant Cosi; as head chef of Pearl under the much awarded and respected Geoff Lindsay; and head chef of Longrain for Martin Boetz.

In 2008 Adam won the Age Good Food Guide’s Young Chef of the Year and as part of this award he was invited to work alongside Thomas Keller at Per Se, one of New York’s best restaurants. He has also twice been named the Victorian winner of the Lexus Young Chef of the Year.

CODA on Orpheus Island is the second event in the ongoing ‘Foodie Revolution Series’, an event series that highlights Orpheus Island’s position as a premium food destination and follows October’s Mar y Montaña Spanish Weekend hosted by Marc Albalate of the Robert Burns Hotel.

Packages start from $6200 for two guests.

James Wilkinson

Editor-In-Chief, Hotel Management