Elements of Byron Welcomes Acclaimed Chef Craig Robertson to Lead Culinary Direction

Renowned chef returns to his Northern NSW roots, bringing a bold new ‘Forest to Foreshore’ dining concept to the iconic Byron Bay resort.

Elements of Byron is delighted to announce the appointment of Craig Robertson as its new Executive Chef. With a career spanning luxury resorts across Australia and Fiji, including Langham Hotel Gold Coast, InterContinental Hayman Island, and Crowne Plaza Hunter Valley, Craig brings a wealth of expertise and a deep passion for local produce to the heart of Byron Bay.

A Northern NSW native, Craig’s return to the region marks a meaningful homecoming. “I’ve been very privileged in my career to work in some amazing places, but my heart has always been in Northern NSW,” says Craig. “My two boys still live in the area, and after many years of travel, my wife and I felt it was time to come home. I have a house in Pottsville Beach, and I’m thrilled to reconnect with local farmers and producers, showcasing the incredible ingredients this region has to offer.”

Central to Craig’s vision for Elements of Byron is the introduction of a ‘Forest to Foreshore’ dining philosophy. Inspired by the resort’s connection to nature and the four elements — earth, fire, water, and air — Craig is committed to weaving these themes into each dish. “It’s all about celebrating local ingredients and letting them be the heroes,” he explains. “Our menu will reflect the rich biodiversity of the region, from exotic mushrooms grown in Stokers Siding by the Shroom Brothers to freshly foraged beach herbs straight from our sand dunes.”

Craig is equally passionate about redefining the dining experience across all Elements of Byron outlets. Just in time for the cooler season, he has launched new menus at Azure Bar and Grill, including an elevated dinner offering and a new all-day bar dining experience. These menus highlight his Forest to Foreshore philosophy — an ethos rooted in the resort’s unique position between rainforest and sea; and inspired by the surrounding native landscape.

Signature dishes reflect this connection to place and feature native ingredients foraged on-property: think wild-farmed venison with pickled Ink Gin blueberries, celeriac and Davidson plum gel; or market fish paired with Warrigal greens, Ballina pipis, macadamia and a red coral tuile in a rich crustacean broth. For dessert, the decadent Chocolate Assiette Tower — designed to share and delight — offers a playful selection of petit fours curated by the resort’s pastry team.

While the full transformation of the outlet menus is planned for the summer, Craig has already refreshed the Conference and Events day delegate menu, bringing local flavour and thoughtful creativity to meetings and gatherings.

Craig’s return to the Northern Rivers is more than just a career move, it’s a return to his roots and a reconnection with a community he’s always called home. His passion for local produce and sustainable dining is set to elevate Elements of Byron’s culinary offering to new heights.

In addition to extensive experience at the helm of high-end resort dining establishments, Craig brings to his new role a swathe of industry accolades including: Chef Hats at Langham Gold Coast’s Tang Court; the first Hat awarded with the AGFG to an IHG hotel restaurant in Australasia at Crowne Plaza Hotel Hunter Valley’s Red Salt Restaurant; and Chefs Hats with AGFG for Peppers @ Salt Kingscliff’s Seasons restaurant, 5 years consecutively.

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