Beth Candy is the Executive Chef at Hotel Sorrento and a celebrated figure in the Australian culinary scene. With over a year at the helm of Hotel Sorrento’s diverse dining offerings, Beth oversees five distinct eateries across four kitchens, presenting modern Australian, pub classics and Cantonese cuisine.

Before joining Hotel Sorrento, Beth honed her skills as Executive Sous Chef at the acclaimed Montalto Winery. It was there that she fell in love with the exceptional quality of produce the Mornington Peninsula has to offer — an appreciation that has shaped her culinary philosophy ever since. As a Peninsula local, Beth has a deep understanding and respect for the region’s rich food bowl and works closely with local farmers, bakers, butchers, and fisheries to champion seasonal, high-quality ingredients.

Beth’s strengths lie not only in her culinary expertise but also in her remarkable ability to manage large teams and navigate the demands of high-volume services. Managing a kitchen team of over 50, Beth brings a vibrant, high-performance culture to life, ensuring excellence at every level. With the kitchens serving 2000 plus covers a day in peak season. Her leadership ensures that every dish reflects the best of the Peninsula’s seasonal produce and the passion of the people behind it.

Beth is heavily involved in the next chapter of Hotel Sorrento’s development, designing menus tailored to the evolving new spaces set to land later this year. Her vision and creativity continue to drive Hotel Sorrento’s evolution, delivering exceptional dining experiences that set a new standard for the region.