Doug Innes-Will was raised in Glamorgan Vale west of Brisbane before his family made the move to the New South Wales south coast. It was there Doug began his culinary career completing his apprenticeship under Horst Bleuel at Theodores Brasserie in Nowra.

Innes-Will’s first Head Chef role came in 2006 at the iconic Hyams Beach Café, with owners Brad and Melissa Seymour.

A year as Sous Chef to John Evans at another south coast icon, Paperbark Camp, followed before a move to James Viles’ Biota Dining in Bowral.

Innes-Will returned for a two year tenure as head chef at Paperbark Camp in 2010 before joining David Campbell’s Hungry Duck in Berry as Sous Chef in 2012

Innes-Will was appointed executive chef at Spicers Peak Lodge in Maryvale, Queensland in late 2013 where he was awarded two hats two years running by the Good Food Guide 2015-2017 and Australasia’s Best Culinary Boutique Hotel at the World Boutique Hotel awards in 2015.

Following a desire to undertake challenging and rewarding roles, Innes-Will began at Hamilton Island’s 6 star offering Qualia as Executive Chef in 2016, enjoying 2 years at the helm of the resorts culinary operations.

Drawn by the opportunity to work in a creative environment and the iconic nature of the galleries and the art within, Innes-Will was appointed QAGOMA’s executive chef in May of 2018. @douglasinneswill