The Oaks Ranch, a boutique hotel in Mossy Point on the NSW South Coast, is set to reopen in July led by culinary experts General Manager Josh Tyler and Head Chef Massimo Spedaletti.

Josh Tyler has had over 20 years of culinary and hospitality experience, both internationally and domestically, most recently as the Executive Chef at the 35-room luxury property Mona Farm in Braidwood, NSW where he managed the kitchen team. Previous to that Josh’s management skills came into play at the 5-star villa resort in Bali, The Ungasan Clifftop Resort where he managed a of team of 76 employees.

His operational skills were honed as Owner and Operator of Tyler’s Kitchen Malua Bay and Tyler’s Pantry Mogo in NSW, where he oversaw the daily business operations across the 2 properties and recruited and managed 30 staff. Within this role, Josh was awarded a Chef’s Hat from the Sydney Morning Herald, a Wine Goblet from Gourmet Traveller Australia, and appeared in two episodes of River Cottage Australia. He has also worked in France managing 6 luxury chalet properties and mentoring senior chefs.

Tasked with re-opening responsibilities before transitioning into the day-to-day running of the property, operations and service delivery to guests, Josh will lead his team to deliver a relaxed and intimate experience, with all the boutique hotel comforts, whilst championing the calibre of regional dining in NSW.

Co-owner Lisa Carroll  said of the appointment “Josh brings a fresh and dynamic energy to the company and his culinary expertise and dedication to personal service will play a significant role in enhancing the experience of guests and his team members”.

Josh said “I am thrilled to be at the helm of this highly anticipated relaunch of The Oaks Ranch in 2022. With its re-opening I hope to continue to deliver on our vision of reimagining the hotel and its offering, with the goal to become one of the most visited destinations to stay, indulge and dine on the NSW South Coast.”

Head Chef Massimo Spedaletti is a skilled restaurant manager with international experience, keeping his cooking both traditional and innovative. Massimo moves to the role from Head Chef at luxury farm stay ‘Mount William Station’ in Victoria and ‘Quamby Estate’, Tasmania. His management skills were also developed as resort manager at boutique hotel Gipsy Point Lakeside Resort in Victoria, as well as the lodge manager at Merrijig Ski Club in Victoria. In addition, Massimo has had experience in fine dining as Head Chef of fine dining seafood ristorante Riccadone’s in Italy.

Massimo’s restaurant menu showcases local produce, with entrée options ranging from a Tapas style entrée of House baked focaccia and salumi, to raw options such as Tuna tataki and Beef Carpaccio, or other small plates such as vanella burrata with tomato gazpacho and basil or pol hock and pistachio terrine. Locally sourced seafood is also shown off with the main grilled barramundi, coconut broth, bok choy and prawn oil. The menu is complimented with a classic cocktails and margaritas list, including a Classic, Tommy’s, Jalapeño, and Caliente.

The Oaks Ranch is an elegant getaway that provides guests with a sense of adventure and boutique comfort. Backing onto the Tomaga River, which leads straight to the sea, the 14-room suite hotel is nestled in an idyllic hamlet with a peaceful atmosphere and endless beautiful beaches nearby. Guests can also soak up the westerly view of the stunning Deua Mountain Ranges, enjoy a round of golf at the property’s 9-hole golf course or relax in the hotel’s magnesium pool.

A truly unique and memorable getaway, The Oaks Ranch is also a perfect venue for weddings, parties and functions; and exploration of the local area.