New Executive Chef

We are very excited to introduce the latest member of our team, our new Executive Chef Byron Moore!


Byrons' passion for modern and technique-driven, yet simple and accessible, food is best showcased in the Bella Restaurant. A new menu that reflects both the breadth of modern Australian cuisine with an unmistakable local Yarra Valley influence.


Some of Byron's favourite food experiences to-date include:


Cooking with Cheong Liew, Martin Boatz, Serge Dansereau and Anthony Lau (Flower Drum) during the Great Barrier Feast wine and food festival.

Mentored by Len Evans (OAM) in the Hunter Valley and spending time in the kitchen with Robert from Roberts of Peppertree .

Living and working in the Northern Territory and in the beautiful Whitsundays.

Currently learning some new skills which is wine making and vineyard management with the great people at Steels Gate Wines and Black Angus Beef production with Lawsons Angus.


Byron is passionate about ‘from scratch’ cooking, growing what we can, pickling our own vegetables, smoking our own meat, actually knowing our primary producers and understanding where our food comes from.


Chef Byron says "The Yarra Valley embraces the predominantly Italian influence of the paddock to plate style. We see a lot of Mediterranean influences from Spanish tapas to pizzerias in the region.


The Yarra Valley is known mostly for vineyards and yet in amongst this we have our strawberry farm gate stalls, the southern hemisphere’s largest Brussel sprout farm, beautiful broccoli, and amazing cheese makers. There’s no excuse of not using local produce and with the exception of fresh ocean seafood, that is exactly what we do at Yarra Valley Lodge".


We welcome Byron to the Yarra Valley Lodge family and look forward to seeing his magic in the Bella kitchen!