Jason Alcock
"We always have something to learn from the riches nature
spreads before us." -J. Alcock Born: History: I grew up in the South West of Western Australia, surrounded
by fresh and natural produce. At the age of fourteen I spent weekends and
school holidays in the kitchen of a boutique winery restaurant which inspired
me to pursue an apprenticeship at Burswood Intercontinental Resort Casino. It
is here that I was fortunate enough to work with internationally recognised chefs. After completing my apprenticeship, I was
offered the opportunity to be involved in the establishment and operation of
some of
Have you always wanted to be a Chef?
Growing up with a French mother who is a great cook helps. I've always had a
strong passion and appreciation for food and culture. The decision was easy.
How would you define your style?
A progressive mixture of all the great influences, ideas and experiences
throughout my life.
Obsessive compulsive about?
Quality of produce and the final product.
Your greatest culinary inspirations?
The people who surround me and the philosophy and style of French Chef Michel
Bras.
Most ‘eyebrow raising’ menu item?
Honey nougatine parfait with popping candy.
Signature dish: Hot chocolate fondant with double espresso ice cream