Our Philosphy

Cédric Desloires, Head Chef and Owner of the Mill Inn Restaurant started his career at Michelin starred La Source Restaurant in Provence, France. Trained in the classical French style, he worked in various restaurants throughout France including in Lyon and Serre Chevalier in the French Alps. He arrived in Australia in 2002 and worked his way to Head Chef at the Orso Bayside Restaurant in Mosman, Sydney, before finding his way to the Alpine Ridge community at the base of Mt Buller.

Cédric’s philosophy is local first. Our produce is sourced as locally as possible, even from our own vegie patch, from the tomatoes in our bruschetta to the basil garnishes. Everything that comes out of the kitchen is fresh and homemade, including the jus which compliments our famous Seven Hour Roasted Lamb Shoulder and the crunchy House Cut Fries. This is the key to creating dishes that are simple yet delicious and perfect for soaking in the atmosphere of the unique alpine environment.

Cédric, together with his partner Vanessa, welcome you to relax and enjoy the experience of dining at the Mill Inn. We look forward to seeing you soon.