Leading the culinary team at NOA is Head Chef, Connor Morrison.
Connor has been an integral part of the team many years. He is a young, dynamic chef with a firm belief in supporting local growers and local seasonal produce, which you will instantly see reflected in the menus at NOA. His ethos is simply sustainable food that is uncompromised.
Wherever possible Connor uses local producers based on seasonal availability and locality. His cooking style is well executed and each meal presented beautifully.
Some of our suppliers that he uses are from the surrounding areas such as Della Bosca Farms, Yamagishi Eggs, Edge Hill Butchery, Baked on Red Hill Bakery and Ocean World Fresh Seafood.
My mother and my Grandmother were infamous for their dinner parties. As a child you would find me in the family kitchen learning recipes. Or, preparing the table with the appropriate cutlery, dressing it with centrepieces and recreating the wonderful napkins artistry I’d learnt at our local Chinese restaurant.
At age 21, I found myself applying for an apprentice chef/kitchen hand position at a well revered local seafood restaurant in Ulladulla NSW. My interviewer, the proprietor asked why I wanted to get into hospitality. My answer was simple “I have a love for food” I grew up with the kitchen being the heart of our home, there was energy, people, laughter, and excitement happening in there, and I wanted to be involved. That day the owner created a position for me, front of house, as a trainee waitress, with his insight he said my personality suited talking to people, and I could still love food, possibly even more so, from the floor, where my outgoing and talkative nature would shine. He wasn’t wrong. Almost 20 years later I’m still doing it. I’m very grateful to of found a career I have a genuine passion for.
“I was always in trouble as a child for talking too much,…then I made a career out of it”
Most of my career has been spent in Port Douglas FNQ. I recently relocated to Cairns to be closer to family, but it was on condition I got a job @NOA. I loved their concept, and that it was a family ran business. I’ve always chosen the owner operated restaurant over a chain. I treat it like my own and both my work colleagues and customers like family and friends. I genuinely welcome you in, I’m happy to be at work and I’m glad you’ve joined me. I’m widely known and remembered for my smile and vibrant laughter, and as family traditions go I throw a pretty good dinner party. But I couldn’t do it without my amazing chefs, bartenders, and wait staff that help deliver the NOA experience.
Come down, dine, enjoy, and meet the rest of the team.