Jason White has been appointed as Executive Chef at The Grand Saddles Lodge
Ahead of its highly anticipated opening later this spring, The Grand Saddles Lodge, the luxury retreat coming to the acclaimed Saddles Mount White precinct on the Central Coast, has appointed Jason White as Executive Chef, bringing one of Australia's leading emerging culinary talents to the property.
White joins The Grand Saddles Lodge from multi-award-winning regional Victorian destination restaurant Brae, where he was Head Chef, following experience in some of Sydney's most acclaimed kitchens, including Firedoor, Spice Temple, Rockpool, Sepia, Sixpenny and Saint Peter, as well as Noble Rot and Bonhams in London, and Fäviken in Sweden.
White will shape the culinary direction across the Lodge's signature restaurant, The Hawkesbury, Art Deco-inspired piano bar Ned's, and in-house dining. At The Hawkesbury, he will create menus that feel distinctly Australian and closely connected to their surroundings, working with trusted farmers, growers, fishers and makers from the Central Coast, Hawkesbury and further afield, with cooking over fire featuring throughout. A keen gardener, White will also draw inspiration and ingredients from the Lodge's on-site herb and vegetable gardens as they evolve throughout the seasons.
Bookings for The Grand Saddles Lodge will open later this spring.