About the Chef
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Steve Daley has an interesting background, with Maltese, Australain (Irish) parents who rear their own organic produce including lamb, chicken, wild perch and bass. Steve grows his own organic vegetables herbs and edible flowers some of which we use at the restaurant. Before joining us a Cottage Point Inn Steve worked in the hospitality industry for 15 years including an apprenticeship at the Pier and a good stint in Europe focusing on French training and techniques. Steve is also an avid fisherman and will often be out on the river very early in the morning sometimes with a couple of staff members chasing the elusive Jewfish and Kingfish. |
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