In 1987 he joined Luis Restaurant (now Balthazar) in Perth’s bustling CBD. He remained there as Head Chef winning a number of awards for Fine Dining.

In 1995 he moved to Margaret River to pursue the perfect life for a surfing Chef – morning waves and evening kitchen shifts. Stove side at Flutes Café when it was inducted into The Restaurant Hall of Fame, Tony joined Cape Lodge in 1999.

Tony believes in absolute freshness and uncompromisingly good ingredients –and changes his menu every day-“The area is abundant with fresh produce – grain fed Harvey beef, seafood caught from our oceans, marron from local dams and fabulous cheeses and organic vegetables,” said Mr. Howell.

“The cuisine is uncomplicated, letting the flavours speak for themselves.” Tony Howell, Executive Chef.