CHEF DOUG
The team at Paperbark Camp are proud to welcome Doug Innes-Will to the position of Head Chef in 2010-11. Doug joined Paperbark Camp in 2009 as Sous Chef under John Evans where he played an integral part in a challenging and rewarding season. A smooth operator, Doug paced himself to come out of his shell last season and by the peak of summer had bolstered his reputation as a quick witted sharp shooter amongst the Camp staff!
A highly skilled local though Scottish by heritage, Doug trained at Theodores Brasserie in Nowra before working and traveling around Europe soaking up all that the motherland had to offer. Upon returning he honed his skills at Water's Edge in Nowra before stepping into the Head Chef role at Hyams Beach Cafe. It was Hyams Beach Cafe where Doug really stepped it up creating beautiful modern Australian dishes utilising the best in local produce.
Over the past winter he's been a busy young man up in North Western Australia at the exclusive and very much remote Faraway Bay. He now brags his damper has been practiced to a fine art as well as his cooking with Australian native ingredients, in which case Dougie, we look forward to your casual dining experience inspired by the stunning South Coast, the Australian outback and all of its wonderful offerings!
CAMP MANAGER
Paperbark Camp continues to be a family owned and operated property, and after years of living the high life in Sydney, the youngest Hutchings sibling, Ben, has finally grown up, seen the light and brings his ‘sure, no problem!’ attitude to Jervis Bay. With years of experience in hospitality (Bird Cow Fish, La Sala and Merivale Group) and a degree in Tourism & Hospitality Management (OK, it wasn’t ALL fun and games…) Ben will ensure you have a truly unforgettable luxe camping experience and get the most out of your visit to beautiful Jervis Bay. Whether it’s a romantic getaway, company retreat, bush wedding or family get together, Ben will assist you to plan your stay and get the most from your time with us…
