FROM EUROPEAN KITCHENS TO PEMBERTON: THE STORY OF CHEF INGO MAASS AND FOREST LODGE RESORT

Tucked away on the edge of town and surrounded by forest and lake, Forest Lodge Resort has long been a quiet destination for those seeking rest, relaxation, and a touch of indulgence in the Southern Forests region. Just a stone’s throw from the heart of Pemberton, this historic property offers not only charming accommodation but also a unique dining experience under the guidance of Owner and Executive Chef Ingo Maass.

Ingo’s career spans decades, continents, and cuisines. Born and raised in Germany, he trained as a chef before embarking on a journey that would take him through some of the world’s most renowned kitchens. He has worked in Michelin-starred restaurants in Europe and spent time cooking in luxury resorts in Dubai, Jakarta, Seoul, Algeria, Doha, and Sydney. After years of travelling and cooking in remote and prestigious places, Ingo set his sights on the Southwest of Western Australia.

The Forest Lodge Resort was originally constructed in 1916 and has seen various custodians over the years. Ingo first visited the property in 2016 when he was working in Perth at the Caversham House. The potential he saw in the building, the grounds, and the surrounding natural beauty was undeniable. He and his wife Cristin purchased the Resort in 2017. Since then, they have poured their energy into revitalising the grounds, the guest rooms, and the dining space.

The restaurant, now called Chefingo’s, reflects Chef Ingo Maass’s passion for fresh produce and precision in execution. His menu is inspired by the bounty of the region, and wherever possible, he chooses to work with ingredients that are local and seasonal. He is especially fond of rainbow trout, which he raises in his own ponds at Forest Lodge. When in season, this delicate freshwater fish often features on the Chefingo’s menu, prepared with the care and creativity that define his cooking. Guests staying at Forest Lodge can even arrange to catch their own trout, adding a hands-on experience to their culinary journey. Chef Ingo also champions Southern Forests marron, Pemberton finger limes, and heirloom vegetables, and at times sources native Australian bushfoods like saltbush, quandongs, and Kakadu plums—drawing on his experience working in the Kimberley to craft bold and memorable flavours.

Ingo has a deep appreciation for the quality and diversity of produce grown in the Southern Forests region and enjoys working directly with local farmers to source the freshest ingredients. He finds inspiration in seasonal availability and is passionate about showcasing local flavours through his menu. With a thoughtful, hands-on approach, he transforms everyday vegetables into refined, flavour-driven dishes - turning the humble cabbage into tangy, spiced sauerkraut or elevating locally caught marron into a rich, velvety chowder. For Ingo, working with produce grown close to home isn’t just a culinary choice - it’s a connection to the land and the people behind each harvest.

While Ingo’s culinary background is nothing short of impressive, he remains incredibly hands-on and grounded in his day-to-day role. A typical workday begins at 6:30 in the morning and doesn’t finish until well after dinner service. He manages not only the kitchen but also the wider operations of the resort, from front-of-house to gardening. Though it is a heavy load, Ingo is motivated by his belief in the product and the potential of the region. His greatest satisfaction comes from seeing the fruits of his labour – whether in the smiles of well-fed guests or the sense of pride he takes in the property’s ongoing transformation.

Running a resort in a small town comes with its share of challenges, yet the Maass family remain optimistic about the future, and continues to push forward with plans to improve the accommodation, upgrade staff amenities, and expand the business in creative new directions. Ingo is also driven by a desire to mentor and train the next generation of chefs, many of whom, like him, may one day find their place in regional Australia after travelling the world.

For visitors to Pemberton, Forest Lodge Resort offers a unique blend of comfort and character. Whether staying in one of the fully refurbished rooms or cottages, enjoying a walk around the lake, or sitting down to a multi-course meal at Chefingo’s, guests are sure to feel the warmth of hospitality and the dedication behind the operation. Ingo’s respect for quality, his commitment to the region, and his extraordinary experience all come together to create something that is both sophisticated and welcoming.

If you're planning a trip to Pemberton, consider booking a stay at Forest Lodge Resort. And while you're there, be sure to reserve a table at Chefingo’s, where international expertise meets the finest local ingredients, right here in the Southern Forests.

Want to see more from Forest Lodge Resort and Chefingo’s? Follow along on Facebook and Instagram for seasonal dishes, local produce highlights, and a peek behind the scenes at this special Pemberton destination. To book your stay or explore the menu, visit their website.

Photography by Ingo Maass and by Craig Kinder Photography for Genuinely Southern Forests.