Chef Biography – Jacques Reymond
Jacques Reymond has come a long way since he first discovered a passion for cooking in his family’s ‘Hotel du Nord’ in Cuiseaux, Burgundy. After completing culinary school in Nice, and an internship at the Burford Bridge Hotel in Surrey, he began to travel the world in his chef whites.
One of Jacques’ bigger challenges was his time as Executive Chef at the Hotel Tropical in Manaus, South America, where, at the age of 23, he was put in charge of one hundred chefs. With free rein over the menu design, he learnt to appreciate and implement a whole new range of ingredients and cooking styles.
Developing his culinary prowess in places such as Manaus, Madrid and Lake Geneva has allowed Jacques to combine his much loved classical French style of cooking with other more foreign styles to create the contemporary cuisine which so many Australians have since come to adore.
In his hometown of Cuiseaux, Jacques managed the family hotel, L’Hôtel du Nord and was awarded first one, then his second Michelin Star, before making the decision to move to Australia.
It took only three years of living in Australia (1984-1987) for the doors to swing open at Jacques Reymond Restaurant – though at first on Lennox Street in Richmond. Knowing the venue was not ideal; he kept an eye out and in 1992 got his hands on the Windsor mansion, which he would call his (second) home for the next 23 years.
Jacques has achieved a 3 Hat rating with The Age Good Food Guide for most of the 30 years he has been in Australia. Among receiving many other accolades, Jacques has also created two television series, My Secret Recipes and BYO Restaurant and his own book Cuisine du temps.
On 21 December, 2013, after being awarded ‘Three Hats’ from the Age Good Food Guide and Best Restaurant in Australia 2014 from the Restaurant and Catering Association, Jacques and his team served their last meal to a restaurant filled with friends and family.
Presently, Jacques maintains a selection of hospitality consultancies, including two in Fiji, with Simplot Australia and new night venue, Ms Collins. His time is divided between these and many demands for guest chef appearances and events locally and internationally.
Recently the Reymond family announced their plans to open L’Hotel Gitan in Prahran, a sister restaurant to Bistro Gitan, at which Jacques will be an advisor and mentor.
