Kelly Jackson named Executive Chef of the Year
Crown Melbourne’s Kelly Jackson, has been named Executive Chef of the Year 2016 in the inaugural Executive Chefs Club awards. At the final judging stage held at the popular Estelle Bistro in Melbourne’s north, Jackson wowed the judging panel with his bite-sized “Jamon Iberico, poached quails egg and crunchy potato” canapé, giving Spanish cooking a bold Australian twist. The expert judging panel included celebrity chefs Scott Pickett and Shane Delia.
Entrants were tasked with creating eight “evolution menu” themed tapas-style canapés using key premium Spanish ingredients courtesy of major sponsors; Manolete, Garcia Baquero, Navidul and Hiramasa Kingfish, which Jackson carried out with particular flair.
Jackson said winning the competition was “above and beyond” his expectations and “the ultimate accolade”.
“I was very happy to be part of it and very happy with the result,” Jackson said. “It’s great for me and it’s great for Crown. I was excited to be able to show off some of the techniques and ideas I’ve picked up throughout my career.”
Jackson joined the team at Crown Melbourne as Sous Chef in 2012 and was quickly promoted to Executive Chef - Events and Conferences in 2013. Prior to that time, he gathered his wealth of culinary experience in leading roles in kitchens across the globe from Beirut, New York and London to Dubai, St Andrews (Scotland) and Barbados.
For more information about the Executive Chefs Club or Executive Chef of the Year 2016 visit www.executivechefsclub.com.au.
Source: Crown Melbourne, 27th May 2016
