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.
Hugh Whitehouse, Executive Chef
Hugh has had literally a lifetime of experience with fresh, natural produce, growing up on a farm in New South Wales.
Hugh learned the intricacies of classic French cooking under some of Europe’s greatest chefs at the top-ranking Dolder Grand in Zurich and the Chewton Glen in England before returning to Sydney and putting North Shore restaurants Milsons and Jaspers on the culinary map.
He took Darley’s at Lilianfels in the Blue Mountains to a “two hat” level, resulting in it being named “Best Regional Restaurant of the Year” by the Sydney Morning Herald Good Food Guide.
At Saffire, he thrives on the abundance of fresh, local produce available for his menus, encouraging his staff to be flexible to the season and to their diners, creating an unforgettable culinary experience.
“In the kitchen I use premium local ingredients sourced from an established network of Tasmanian and specifically East Coast growers,” Hugh says.
“I believe that food is about showcasing the best of the season and should offer a balanced and textured dining experience.”