For more than 15 years, Executive Chef Zibby Deca has been crafting dishes across pubs, clubs, fine dining restaurants, and private events. But for the past nine months, he’s been calling Club Whitsunday home, bringing with him a wealth of experience and a passion for food that goes beyond the plate.
Originally from Poland, he arrived in Australia 16 years ago, first settling in Brisbane before moving north to Airlie Beach, a move that quickly became permanent.
“I loved it here and decided to stay,” he said.
The dry-aged Tomahawk has become an attraction of Club Whitsunday. Aged for up to six weeks and weighing up to two kilograms, the Tomahawk has become a favourite for sharing, with diners returning regularly to experience it again.
“The bigger cuts are about sharing, but they’ve become very popular,” said Zibby.
He also said the most rewarding part of the job is the customer feedback.
“My most favourite is the smile on customers’ faces at the end, when they walk out, wave to me and say thank you,” he said.
Zibby doesn’t actually have a favourite dish to cook or eat, instead he said the joy on customer's faces is the real joy in cooking.
“Every chef should strive for the happiness of their customer,” he added.
Club Whitsunday also runs daily specials, which change regularly and give diners the chance to try something new.
While the Tomahawk may be stealing the spotlight, Zibby says diners can expect much more in the months ahead. The club is preparing to launch a revised seasonal menu that will feature new dishes alongside updated favourites. Though he keeps the details close to his chest, he promises the menu will cater to the tastes of the Whitsunday community while offering something fresh and surprising.
Bookings for Club Whitsunday’s bistro can be made via the club’s website.
Executive Chef Zibby Deca and the dry ager at Club Whitsunday
Club Whitsunday specialise in their dry aged Tomahawk steak
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