Hospitality is about attention to detail
With close to two decades of culinary experience, Executive Chef Wayne Alger has brought fresh energy, grounded leadership, and a passion for connection to the Royal Hotel Queanbeyan.
Wayne’s journey to the kitchen wasn’t traditional. After leaving the Army, he discovered his love for food while working as a kitchen hand—and quickly found his calling. He completed his apprenticeship at Sub-Urban in Dickson and went on to refine his craft at standout venues including Bathers Pavillion, XO and The Inn.
Wayne adopts a thoughtful and unpretentious approach, beginning with the best quality produce, treating it with respect and allowing the ingredients to showcase their unique qualities. Wayne’s menus reflect a commitment to sustainability and local sourcing—especially from the South Coast, where seafood like blue mackerel, swordfish and Sydney rock oysters are at their seasonal best.
Wayne’s dedication to his craft has earned him a feature in Chefs Eat Canberra, a book by Chris Hansen celebrating the region’s most inspiring culinary voices.
For Wayne, food is about more than flavour—it’s about connection. Wayne believes that great hospitality lies in the details, whether it’s a wedding feast or a schooner among mates.
