Executive Chef, Crown Events & Conferences Melbourne
Kelly Jackson, has spent the past six years working as an experienced, passionate and highly respected Executive Chef at Crown Melbourne.
Originally, from London, has spent time as a chef on the famed cruise liner ‘The QE2‘, worked at for a The Republic Restaurant in Canberra and as Chef de Cuisine at Le Restaurant in the Regent Hotel in Melbourne. He spent 16 years working his way around the world in senior positions at The Four Season Hotels in the West Indies and London, the luxurious Sandy Lane Hotel & Spa in Barbados, Caprice Holdings in Dubai and Hotel Le Gray in Beirut. A highlight was the three years Kelly spent at the Burj Al Arab Hotel in Dubai.
In 2012 Kelly took up the opportunity to be involved in the running of Crown’s premium restaurants, and less than a year later, he was promoted to Executive Chef of Crown Events & Conferences, managing one of the busiest kitchens in Australia.
Kelly’s multicultural and modern approach to cooking, using predominantly locally sourced ingredients, gives his menus a quality rarely seen in such large scale.