Gianni Hendrickx

Coming Up

At Spermalie Hotel and Tourism School, Gianni Hendrickx found the groundwork that would define his approach: discipline, repetition and a respect for process. The value of that training shows in the way his career has developed, with patience and detail carrying as much weight as ambition. That foundation now reads clearly in his kitchen leadership, where timing, precision and steadiness matter as much as output. Today, Gianni is Head Chef of Mt Mulligan Lodge, a position that demands control, clarity and consistency across service.

Where They Are Now

As Head Chef at Mt Mulligan Lodge, Gianni Hendrickx is responsible for the pace and standards of the kitchen, work that depends on calm execution and a clear sense of order. The role reflects a career built through practice rather than shortcut, with leadership emerging from experience on the pass and in service. He also works as executive chef at Southern Ocean Lodge, extending that remit from Queensland to Kangaroo Island. Together, the two posts place him in kitchens shaped by different landscapes, each requiring its own rhythm and exactingness.

In Their Words “With all the grandkids around it was a lot, so it was fun to have some time alone with her cooking and learning all the family dishes. That’s where my love for cooking came from.” “I just really loved spending time with her in the kitchen.” The language here is plain, and that is what makes it useful. Gianni Hendrickx describes early cooking not as a mythic calling, but as time spent beside someone else, learning family dishes through repetition and proximity. That is often where kitchen discipline starts: in the habit of watching closely, listening, and taking instruction from the work itself.

Honors

None listed.