Born in Manchester, UK, Chris Hagan, realised his passion for cooking at a young age and has followed his calling around the world. His years of classical French training shine through in the fine technique that frames his beautifully refined, delightfully inventive, sometimes whimsical, and always delicious food.

​In his teens, Chris studied at Sheffield College and worked at the Michelin-star restaurant Fischer’s of Baslow Hall in Derbyshire. The opportunity to travel presented itself after winning the NZ/UK Link Foundation Young Chef of the Year in 2006, and Chris moved to New Zealand, working in a number of acclaimed restaurants for several years.

When he first moved to Australia, he spent time in Daylesford and McLaren Vale. He later settled in Queensland and worked at top restaurants in Brisbane before relocating to The Long Apron in the Sunshine Coast Hinterland, and now at Locale, Noosa.

​Chris takes his inspiration from around the world, with hundreds of famous chefs’ books adorning the shelves at home. With experience in European and Antipodean cuisine and his passion for Japanese finesse, Chris enjoys creating clean, precise dishes with unique balance and refined elegance.

Honorary roles that Chris takes seriously include Food Ambassador and Presenter at Noosa Food Wine; Food Ambassador and Presenting Chef for The Curated Plate; Ambassador for OzHarvest; Branded Beef and Branded Lamb Judge for RNA Royal Queensland Food and Wine Show; and RNA Paddock to Palate 400-day Competition Wagyu Judge.