The born and bred Sydneysider arrived back in Phuket a few months ago after a short stint at home in Australia. She was previously head chef at Cudos in Cherng Talay and the Paradise Koh Yao, on Koh Yao Noi island off Phuket.
Belinda spent her adult life on the Sunshine Coast in Noosa, where she was the chef and owner of her own Mediterranean seafood restaurant, Squid Ink.
“Mediterranean food is what I’ve been brought up with,” says Belinda.
“Coming from Australia, we have a similar climate, and it’s about keeping things light and [embracing the] theory that less is more, having good produce and letting the ingredients shine. And of course I have a strong interest in Thai and Asian culture and cuisine.
“I think being exposed to the cooking style here is great, because it’s so diverse. You’re working in an environment with people from all different places in Thailand. Their views, flavours and their palate are all completely different, and it’s a great learning experience.
“I’m a big supporter of the slow food movement, which is about being conscious about where food comes from, and sources great, fresh ingredients.
“The saying of slow food is “good, clean, fair”. It’s a mammoth worldwide movement, and it’s about people wanting to preserve traditions and eat properly.”
At the Pavilions, Belinda oversees three restaurants – The Plantation, 360° bar and grill, and the garden-setting, casual-dining restaurant Eastland.
Next Thursday (May 30), Belinda will host an introductory four course “Food of Love” dinner at The Plantation, with dishes including pan-fried gnudi (gnocchi made from ricotta cheese), organic tomatoes, soya beans and rocket pesto; lamb cutlet, and chocolate lamington.
“This dinner we are doing is supposed to represent the fact that I’m Australian and I’m in Thailand. It is Mediterranean with a touch of Thai, and a cheeky Aussie twist.
“I’m excited to be back here, I feel very comfortable in Phuket, and I think it’s an amazing place to live. There’s great beaches, the produce is fantastic, and there’s a very high quality of food and beverage.
“The food message [at the Pavilions] is all about indulgence and having what you want. The previous chef has done a fantastic job, so I’ll put my own stamp on things slowly.”
For reservations at Belinda’s May 30 “Food of Love” dinner, priced at B1350++, contact restaurants.phuket@thepavilionsresorts.com