Kobe Jones Sydney

Executive Chef - Stephane Jegat

From Grenoble  France
Been a chef since: 1981.
First chef recorded in his family: 1790

Stephane started as a pastry apprentice in Grenoble, studying chocolate, confiserie, pastry and ice cream. Graduated 3 years later, participated in the Meilleur apprentice de France then moved to Paris to work in FAUCHON (1886) under the wing of Pierre Herme. 

Stephane moved to England in 1989 to learn English and to work in a restaurant in Wiltshire, then at le Manoir aux Quatre seasons, 2 star Michelin under Raymond Blanc.  He moved to Japan in 1992 as Head Pastry chef of the Hilton Tokyo Bay, then to Manila as Executive Pastry chef for the Peninsula group.

Late in 2002 Stephane opened Kobe Jones Sydney, in 2003 moved to Kuwait to open a convention centre for the Marriott and then back to Australia in 2005 as Executive Pastry chef and then as Executive chef at Kobe Jones in 2008.

Head Chef - Jason Palmero