Popular Blackheath dining destination, Blaq Restaurant at Kyah Hotel, is thrilled to announce the appointment of celebrated chef Alejandro Huerta (ex Comedor, Noma Copenhagen & Pujol, Mexico) as its new Executive Chef. This moment will mark a new chapter for the restaurant, with a transformed globally-influenced menu that highlights beautiful local produce and a new style of restaurant that is equal parts urban-foodie and Mountain beauty.
Blackheath is leading the cultural and culinary charge of the Blue Mountains region, fast becoming a destination in its own right with numerous food and drink openings in the past 12 months. Blaq’s new menu and enhanced offering will contribute to the wave of exciting openings, showing a dedication to hero the local producers and serve its community and tourists alike.
Joining Huerta is his wife and accomplished chef Galia Valadez, bringing over two decades of international experience and artistry to the pastry kitchen. This impressive duo has traded the hustle of big-city kitchens for the serene, culturally rich, up and coming town of Blackheath. With a wealth of experience from top restaurants, their arrival signals a new era for Blaq – a globally inspired, ingredient-driven dining experience that is grounded in craftsmanship but full of character and fun.
“When we met with the team at Kyah, we fell in love with the project and the vision for Blaq,” says Huerta. “It made total sense for us to move here and be part of this exciting evolution — showcasing the beauty and richness of the region through food.”
Huerta’s new menu, available in late July is rooted in hyper-local produce and bold, playful flavours. Each dish is built around a hero ingredient, from Skull Island tiger prawns and Berkshire pork to Bilpin farm vegetables and Earth Rising mushrooms, every element on the plate is designed to elevate and complement these standout ingredients.
Alejandro Huerta
While the menu draws on influences from Australia and around the globe, it’s also woven with thoughtful nods to Huerta’s Mexican heritage. Expect the subtle use of specialty chillies and traditional flavour profiles — integrated in unexpected ways that celebrate culture without defining the entire experience.
“I’ve always liked doing things differently and I love having different flavours and textures in what I cook while keeping it always very casual and fun. My Mexican heritage combined with my love for different ingredients makes for a very interesting combo. We want to make sure that everyone that comes to Blaq has the best time while eating delicious food that’s unexpected but in a good way,” Huerta adds.
Complementing Huerta’s menu, Galia Valadez brings her own magic to the kitchen as the Head Pastry Chef. Her dessert creations are inspired by the surrounding landscape and seasonal produce, with a style that reflects her modern Mexican roots and training in some of the world’s finest kitchens — including Spain’s Michelin-starred Lillas Pastia and Australia’s No. 92. At Blaq, she’ll showcase inventive, flavourful desserts and baked goods that round out the culinary journey with warmth, texture and depth.
Blaq’s refreshed concept will officially relaunch in late July 2025, offering guests a more relaxed, approachable dining experience — all while preserving its signature fire-lit atmosphere and views of Blackheath’s lush greenery. It’s a place to slow down, share exceptional food, and enjoy heartfelt hospitality in a space that feels grounded, elevated and cool.
Blaq’s new era is poised to become not just a local favourite, but a destination for food lovers across NSW and beyond.
