Jacques Reymond
 

BioGRAPHY OF Jacques Reymond


Chef, restaurateur and consultant, Jacques Reymond successfully ran his eponymously named, Age Good Food Guide Awards Three Hat restaurant in Melbourne, Australia for 26 years. He consistently won accolades and recognition for his contemporary cuisine and high-end dining establishment.

His stellar career continues, following the closure of Jacques Reymond Restaurant December 2013, after being awarded Three Hats for 2014, and Best Restaurant in Australia 2014 Restaurant and Catering Association. Jacques stepped out when the business was still at its peak.

Commencing his culinary career at the young age of eleven, in his family’s ‘Hotel du Nord’ in Cuiseaux, Jacques passion grew in the kitchen in his parents’ establishment, in the Burgundy region of France.

Over the next few years, Jacques worked in many locations throughout the world, such as Lake Geneva, Madrid, and Manaus in Brazil.

One of Jacques’ bigger challenges was his role as Executive Chef at the Hotel Tropical in Manaus, which was the biggest hotel in South America at that time. At the age of 23, he was placed in charge of over one hundred chefs, and was given free rein in terms of menu design and ingredient selection. It was during this experience that he began appreciating nature through cookery, and fell in love with many ingredients, which are now household staples such as Kaffir lime leaves, lemongrass and ginger.

Taking over the family hotel restaurant in the Jura/ Burgundy region in 1979 Jacques implemented this cuisine technique and style, earning him his first Michelin Star the following year and three years later gaining his second Michelin Star. Seeing opportunity in Australia, Jacques and his wife Kathy decided not to continue in the family business and headed for Melbourne.

On November 1983, Jacques, Kathy, and their two daughters arrived in Melbourne, Australia. They came with very little, and did not immediately fall in love with the city. However, due to a natural sense of determination, Jacques was employed within a week, at Mietta’s in Fitzroy. He happily worked there for a few years, slowly influencing the restaurant towards French fusion cuisine.

In 1987 the doors opened at Jacques Reymond – Cuisine du Temps, on Lennox Street in Richmond. He was able to introduce his style of cooking to Melbourne, but knew the premises were not ideal. In 1992 he got his hands on the Windsor mansion. The renovated Heritage listed mansion, with its intimate rooms and flourishing gardens, was decoratively reflective of Jacques’ cuisine.

Jacques Reymond Restaurant continuously won the prestigious top awards from The Age Good Food Guide with three hats (totalling 80 hats), along with being voted one of the best in Victoria, the only Restaurant in Victoria to win six times in a row. The Restaurant and Catering Association for Victoria 2011 awarded Jacques the Lifetime Achievement Award and also Best Restaurant and Best Fine Dining in Victoria. Jacques Reymond Restaurant was also a member of the prestigious Relais & Chateaux.

On 21 December 2013, Jacques and his exceptional team ceased service. The beautiful Windsor estate was handed down to his sous chefs, Hayden McFarland and Thomas Wood, who are continuing the venue as Woodland House.

Jacques Reymond continues to be involved in the culinary world, imparting his secrets to many a budding chef, and bringing people together in a celebration of modern cuisine. His with new cuisine offering, with his children  they own Bistro Gitan and L’Hôtel Gitan.


EVENT DETAILS

Friday 5th May, 2017

Pre dinner drinks 6.30pm, seated at 7:15pm

TasTAFE Drysdale Hobart, 59 Collins Street, Hobart

Price $195 per person