Chef Mark Carrette has returned to Cairns after a 10 year culinary odyssey through Saudi Arabia, Puerto Rico, USA, the West Indies and Mauritius.

Mark, who did his apprenticeship in Cairns, has joined Novotel Cairns Oasis Resort as Executive Chef where he will oversee the launch of the property's new Mizuna restaurant.

"This will be a new combination of a la carte and modern buffet featuring live cooking in the restaurant using regional produce enhanced by local inspiration.

"We'll be doing dishes such as chilled Mareeba tomato gaspachio stirred with poached Endeavour prawns and lemon myrtle smoked barramundi on butternut pumpkin risotto", he said.

On leaving Cairns in 1998, Mark worked at the Al Khozama Hotel and six star Al Faisaliah Hotel in Riyadh in Saudi Arabia, The Carenage Bay Resort in the West Indies, Carlyle Hotel in New York, Martineau Bay Resort in Puerto Rico, Hotel Crescent Court in Dallas, Texas and Le Touessrok Hotel in Mauritius.

Since returning to Australia, he has been appointed vice-president of the Far North Chapter of the Les Torques Blanche, helping to organise and judge the annual Culinary Competition in Cairns.

The new Mizuna restaurant is part of a $7 million refurbishment of Novotel Cairns Oasis Resort which has seen extensive renovations to all guest rooms and public areas.

Mizuna means - an edible plant in the mustard family, having dark green, glossy, feathery leaves and white stems.

Click here for more information about Mizuna.