Where Chefs Eat: The Kin Kin Hotel’s Oscar Holgado Says This Thai Spot Is Queensland’s Best

Oscar Holgado’s been on quite the journey. He cut his teeth at Michelin-starred London kitchens including Murano by Angela Hartnett and the now-closed Marcus Wareing at The Berkeley. He worked as head chef at Coombeshead Farm, a Cornwall guesthouse, bakery, restaurant and farm owned by English nose-to-tail dining advocate Tom Adams, before moving to Perth to be head chef at seafood-driven Fremantle wine bar Madalena’s.

Now he’s thoroughly ensconced in the Sunshine Coast hinterland. In the quiet town of Kin Kin – population fewer than a thousand – he’s been running the kitchen of the 112-year-old local pub since 2023 and overseeing the adjacent woodfired restaurant, which opened last year.

Holgado shares his favourite spots across Noosa, Maroochydore, Brisbane and more.

Your favourite dish on the menu at The Kin Kin Hotel

“One of The Woodshed’s quieter standouts is a pork, pistachio and dried apricot pâté en croûte. It’s a dish that’s as much about technique as it is flavour.”

And your favourite drink

“After a long, busy day my go-to is pre-cut pale ale from John and Cara [Tynan] at Noosa Hinterland Brewing Co. It’s a really delicious thirst-quencher.

“We also had Mac Forbes RS7 on the drinks list until recently. (We’re looking forward to getting our hands on more stock.) Mac is a phenomenal winemaker. The way he works with the land really resonates with me. It results in some magnificent terroir-driven wines.”

A long lunch spot

“Mapleton Public House. The menu is great and super seasonal. Plus, there’s good booze and an amazing view.” 

Favourite bakery

“Our bakers –  Richard and Kirsty Mundt (formerly of Agnes Bakery) – make the most delicious pastries, bread and cakes that we serve at the hotel and to staying guests at breakfast offering. And let's just say that very soon people won't have to drive all the way to Kin Kin to sample them.”

A hidden gem you think deserves more hype

“The team at Samila Gaeng is doing amazing things. It’s the best Thai food I’ve had in Queensland, hands down.”

A local producer you can’t stop thinking about

“Mitch and Nina Bray at The Beach Farm Noosa raise organic, 100 per cent grass-fed Wagyu beef. They have occasionally supplied us with Wagyu-Jersey beef cross, which is maybe the tastiest beef I’ve eaten in Australia. The way Mitch and Nina care for their land and actively regenerate their farm is pretty special.

“I also want to shout out Georgia Brown of Grub Farm. Georgia has just set up her new digs (pun totally intended) near Boreen Point, creating a regenerative, bio-intensive growing project grounded in soil health, biodiversity, and truly seasonal food production. What makes her work so memorable is the care and intention behind it. From companion planting and cover cropping to minimal tillage, everything reflects a deep commitment to growing food in a way that nourishes both people and the land.”

Date spot or romantic venue

“Death and Taxes in Brisbane for a fun cocktail in an intimate, dimly lit setting before heading to The French Exit for some really good French cooking.” 

Best pizza

“I love Somedays Pizza in Noosa Junction. Great pizza, great wine, classic tiramisu. It’s an all-round good time.” 

Place you’d recommend to a visiting chef

“A hundred per cent Theo’s Social Club in Noosa Junction. Jake [McWilliams] and Gabby [Smith] run one of the best wine bars I’ve been to. Jake creates amazing dishes out of his tiny kitchen with just one induction burner, a toastie machine and a small salamander [oven]. Gabby has put together a really fun and delicious wine list to match. Go on a Sunday afternoon, sit at a table in the street, order the pasta; you’d be forgiven for thinking you’re in Europe.”

Your bucket-list restaurant (anywhere in the world)

“For me, it’s The French Laundry in Napa Valley, California. I bought The French Laundry Cookbook in 2005 while at cooking school. I was instantly drawn to how honest, bold and classy Thomas [Keller]’s food looked. I love the emphasis placed on sourcing food and building relationships with growers. As a young cook, Thomas Keller visited a restaurant where I was working. He was so generous with his time, individually speaking with every team member, starting with the KP [dishwasher], which instantly struck a chord with me. Unfortunately, I still haven’t had the opportunity to make the pilgrimage, but I hope to do so soon.”

@kinkinhotel

@thewoodshedkinkin

@0scarholgado