Jamie’s key responsibility is to continue the tradition at Elysia of its quality, nutritious and appealing cuisine.
He comes with experience and knowledge that includes spells at The Regent of Sydney, The Alpine Hotel Thredbo, The Caves Beach Hotel and 17 Years with the Peppers Hotel Group that included assisting in opening new properties and supporting their kitchen teams.
He is humbled by a swag of distinctive awards (discreetly hidden away), being from NSW Tourism, Restaurant & Catering Association and HMAA, with the pinnacle being ’NSW Executive Chef of The Year’.
He is an avid believer in Australian Regional Cuisine and has validated and endorsed this by being a guest speaker at the Australian Food Congress in Sydney and a team leader representing the Hunter Valley at national cuisine competitions.
His goal is to develop and design menus at Elysia around the best of the season whilst capturing the essence of great Hunter flavours. “We will be utilising as much as we possibly can from the ‘in house’ herb, fruit & vegetable garden, showing our guests that perfect tomatoes don’t always have to be an exact round shape as they appear in the shops!”
The dishes that he will be introducing to the menus at Elysia will be displaying the natural qualities of the ingredient, presented without too much fussiness!
“I love the creative side of my work, designing menus, the passion for food, the energy and excitement of being in the kitchen plus the privileged contact with the guests, which is forefront of the experience at Elysia, providing an ‘elevated level of life through pleasurable nourishment’.”