Saffire Freycinet - Team
The entire Saffire Freycinet team is dedicated to the art of Saffire Service, striving to ensure each guest leaves feeling rejuvenated and rewarded for their holiday effort, whether it be relaxing reading a book or getting out in the elements and embracing the beautiful nature surrounding them.
“We want our guests to have the ultimate experience, tailored specifically to what they would like to take home from their holiday,” Saffire General Manager Justin King says. “From the point of booking we will be liaising with each guest to ensure we meet their every need."
“In my experience discretion is of utmost importance for each and every guest, but we aim to combine this with friendly, smooth-running service – our jobs shouldn’t look like work. We aim to create a service culture where everything comes naturally, and our guests gain the ultimate benefits as a result.”
Below is an insight into just a few members of Saffire's team and their commitment to Saffire Service.
Justin King, General Manager
Saffire Freycinet’s General Manager Justin King has spent his career refining his experience in luxury hotels around the world.
Starting with roles with the Morgans Hotel Group in London, Justin rapidly progressed to management roles in Qatar and Australia. He then became General Manager of Blue Lagoon Beach Resort in Fiji, where the property won the Fijian Prime Minister’s Tourism Exporter of the Year Award in 2011 and the Trip Advisor Traveller’s Choice Award for 2012.
His return to Australia to manage Saffire Freycinet is a dream come true.
“I am delighted to be welcomed as part of the Saffire team. Since opening, the property has become synonymous with genuine and luxurious service, and I am honoured to be part of such a beautiful and unique property,” Justin said.
Iain Todd, Executive Chef
Tasmanian born and bred Executive Chef Iain Todd is defined by his passion for local produce, and his skill and humility when it comes to making it shine. Having begun his career at Melbourne's Fenix and Hobart's Henry Jones, Iain became the young chef/owner of Piccalilly and then the highly acclaimed and awarded Ethos, with stints at MONA and Frogmore Creek.
Iain and his team are focused on seasonality, consulting with the very best producers and growers, as well as foraging beautiful vegetation from our very own pristine coastline, to bring Tasmania's culinary gifts to life. Dishes are crafted daily in a creative multi-course degustation or a-la-carte menu, or guests can consult with Iain for an interpretation of their own favourites.