Jack Guy

Years of living in Europe, particularly Italy and France, deeply influenced Jack’s romance with food and wine, as well as his approach to cooking and his love for entertaining.

Jack worked mostly in London, in many of it’s gastro pubs, as well as Jamie’s Italian Piccadilly. His favorite restaurant experience was at Mon Oncle in Paris, a small Italian restaurant in Montmartre, where he worked closely with local producers and markets.

Since being back in Australia he has been Head Chef at The Water Rat Hotel in South Melbourne and now enjoys cooking on a more personal level.

Jack works primarily with locally sourced, sustainable and organic produce. He loves to pair wine with his menus, and he has a vegan menu and raw desserts available upon request.