Having discovered his passion for cooking at his family’s Hotel du Nord in Cuiseaux at the age of 11; Jacques went on to work as a chef in Burgundy, Paris, South America, Spain and England before arriving in Australia in 1983 with wife Kathy.
Basing himself in Melbourne he worked for a period at Mietta’s before opening his own restaurant in Richmond. In 1992 he acquired the stunning Victorian mansion in Prahran when he opened the now renowned Jacques Reymond – Cuisine du Temps. Jacques has a genuine hands-on approach and is involved in each stage of planning. Unparalleled in execution and presentation, Jacques Reymond’s cuisine is innovative and often complex. His combination of classical French training with Asian influences continues to set a benchmark for intensity and creativity. The extensive chef list too is as diverse as it is impressive with an exquisite selection of Australian and international treasures.
This is set to be a day to be remembered
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