Meet The Chef Lucinda Hotel Head Chef Ian Hobbs

Ian Hobbs has always loved food and has been a chef for 35 years. He is now Head Chef at Lucinda Hotel, where he brings all his experience to a pub setting.

A passion for quality food has taken Ian across Australia, cooking in various states, before settling in Lucinda.

As head chef, he has mastered the delicate balance between quality, speed, and consistency, ensuring that patrons receive top-notch meals. His menu reflects this and it features traditional pub favourites like Lamb Shank and Pork Belly, while also offering specials influenced by international staff, such as Peruvian-style dishes.

Being Head Chef leaves Ian with additional responsibilities as well.

At Lucinda Hotel, they are far from Townsville, so they only receive 1-2 deliveries a week, and it’s Ian’s responsibility to maintain stock, and he says this is quite challenging in a busy pub, especially with recent weather events.

Ian loves being a chef, and he says running a pub kitchen is like a dream.

“Make sure your food is good, make sure you service is fast and make sure it's fresh and good quality,” he said.

Despite the challenges of managing a busy kitchen, Ian takes pride in maintaining fresh, high-quality ingredients and keeping operations smooth with a diverse, international team.

Looking ahead, Ian is happy to be at Lucinda Hotel and is eager for the busy Easter period to arrive.