JASON LABAN PALMERO APPOINTED EXECUTIVE CHEF OF KOBE JONES RESTAURANTS, SYDNEY
Paul Misan, CEO of Kobe Jones Restaurants, is pleased to announce the appointment of Jason Palmero as Executive Chef of the group’s three Sydney venues: Kobe Jones Sydney and Wharf Teppanyaki at King Street Wharf and The Rocks Teppanyaki in the historic Rocks precinct.
Most recently Jason has headed up the culinary operation at the MGSM Executive Conference Centre at Macquarie Park, which was the national winner 2013 MEA Industry Award. During his time with MGSM Jason also won the 2013 International Association of Conference Centres’ Australian Copper Skillet Chef’s Competition. As winner of the local competition, Jason flew to Chicago in March 2014 to compete against chefs from the US, Canada, UK, Sweden, Denmark, The Netherlands and France, where he eventually finished third in the world.
Jason has been passionate about food since a young age. At just nine years old nine he knew how to plant, harvest, catch and cook his own food. At 14, he began his training at the Aloha Hotel de Manila, quickly followed by an apprenticeship at the La Primera Catering Incorporation. Once he turned 18, Jason joined the Sheraton Gulf Hotel Doha, Qatar, where his was mentored by world-class chefs, such as Jun Carrillo (Head Hotel Artist), Horst Voss (Exec Chef), Raymund Layhung (Exec Chef) and Jean Pierre Frere (Exec Chef).
After working in Qatar for some years, Jason set his sights on the United Arab Emirates. There he joined the opening team of the first Kempinski Hotel & Resort in the Emirate of Ajman and reached the position of Chef De Cuisine. His next position was Lead Sous Chef in the opening team of the Arraya Grand Ballroom, Convention and Exhibition Centre, Kuwait by Marriott International. Jason journeyed from Kuwait to Australia in 2006 and has since worked for some of Sydney’s best known restaurant and catering groups, including Nick’s, the Sydney Convention & Exhibition Centre, The Three Pillars Group and Kobe Jones Restaurants.
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