Gerald Ynson

Gerald Ynson executive chef of Quaife’s restaurant at the Hughenden started cooking at a young age and now with over 17 years of experience in top restaurants his love still has not faded.

Gerald was born in the Philippines and moved to Australia in 1988, where he completed his apprenticeship under two chefs, both of whom have been awarded a chef’s hat; Michael De Laurance at La Belle Helene Restaurant and then Raymond Kirch at Edna’s Table. With experience of modern Australian, French, Mediterranean and Indigenous menus Gerald brings a creative and unique taste to Quaife’s. Gerald’s signature dish of Kangaroo fillet served medium rare with encrasse of kumara and baby beetroot, topped with fig jus and kumara crisps is a perfect example of his fusion style.

Gerald’s passion does not stop with a la carte dining, his love for cakes, pastries and dessert presentation mean that our High Tea menu has sweets to tantalise anyone’s tastebuds. Gerald’s canapé and function menus offer something a little bit special; from weddings to corporate events we have a menu to suit any style or budget.