Food Wine Sleep

Born and educated in the southern Gers region of France and inspired by his Italian grandmother and mother, Jérôme developed his talents in restaurants in Corsica, south west France and the Alpes. His culinary career took him to Paris and London where he created menus for royalty and presidents at the Ritz Hotel. Jérôme was also instated at Paris Saint Clair le Traiteur and Four Seasons Sydney as well as Four Seasons California.

Moving to Australia in 1992 he joined Paul Bocuse’s restaurant in Melbourne. At Penfolds Magill Estate in South Australia, Jérôme created a modern Australian menu with French and Italian influences, paired with unparalleled wines. The restaurant under Jérôme’s direction was named South Australia’s restaurant of the year.

Jérôme joined The Hotel Windsor in 2008, after a world-wide search for a chef of his calibre who could bring the guest experience in the Windsor’s 111 Spring Street restaurant in line with the standards expected of a five-star grand hotel.

During his time with Penfolds Magill Estate, Jérôme and the restaurant collected a swag of awards. These included the David Dandie Award for Excellence 2008 for Jérôme, while the restaurant received Restaurant of the Year 2007 and Best Fine Dining Restaurant 2007 in the Restaurant and Catering South Australia Awards for Excellence. Jérôme also enjoyed regular guest chef positions at restaurants and culinary events that included Singapore’s renowned Raffles Hotel, the Sixth Annual World Gourmet Food Festival in 2005 in Bangkok and the Bins Event in Sydney.

Prior to joining Penfolds Magill Estate, Jérôme held various executive chef and sous chef positions at leading hotels and end-destination restaurants, including at the Four Seasons Hotel Newport Beach California, the Four Seasons Hotel, Sydney, Paul Bocuse Restaurant and Lynch’s Restaurant in Melbourne and the Ritz Hotel, London.

The Hotel Windsor CEO and general manager David Perry said: “Jérôme brings a rare breadth of experience across end-destination fine dining and the five-star hotel and banqueting sector. His brief is to elevate The Hotel Windsor’s 111 Spring Street Restaurant to an outstanding Melbourne restaurant.

According to Jérôme, Melbourne’s Hotel Windsor offers unique potential and opportunity.

“It is Australia’s only truly grand independent hotel and it is about to embark on one of the most exciting chapters in its distinguished history,” he said. “A property as beautiful as this should be home to one of the best fine dining experiences in the country, just as the leading hotels of Europe and the United States offer some of the most outstanding culinary experiences in those countries. This is my objective for The Hotel Windsor and 111 Spring Street Restaurant.”