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MEDIA RELEASE - CREDIT TO CROWN HOTELS & RESORTS MELBOURNE
Growing up on a farm, it’s no surprise chef Jordan Monkhouse got into the restaurant business and is now Chef de Cuisine at Crown Melbourne’s buzzing Merrywell Bar and Dining.
Merrywell Bar and Dining places an emphasis on premium quality produce, rethinking feel-good classics with a contemporary perspective.
Jordan’s love of good food hailed from his childhood where he grew up on a family farm. Jordan recalls memories of sitting at the family home kitchen bench watching his mother Fiona cook, particularly her signature chicken, leek and mushroom pie - which quickly became a much loved family staple.
His desire to become a chef came at a young age, and Jordan pursued a cooking apprenticeship at fourteen. “I was already determined and self-sufficient, over the next 3 years I would be taught my trade, taught how to cook, how to organise and how to love what I do! It was exciting and very hard but also very rewarding.”
His resume quickly excelled from there, leading him to accolades such as the 2016 National Finalist for the Appetite for Excellence Young Chef of the Year and the 2019 AHA Finalist in Victoria for Chef of the Year.
Jordan’s relationship with Crown has been longstanding, dating back to his first days at Bistro Guillaume
under globally acclaimed head chef, Guillaume Brahimi. It was here he trained in the art of French cuisine before moving up North to further his expertise with Matt Moran at Aria Brisbane, where he drew inspiration for his current food philosophy – paddock to plate – as much as possible.
To Jordan, the best food is food with a story, which is the approach he takes to Merrywell Bar and Dining. Premium ingredients that shine in modern interpretations of classic dishes that taste even better is what lies behind his menu choices. We are looking forward to when Merrywell Bar and Dining opens again – so we can enjoy some of those classics with a twist soon!
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