Chef, restaurateur and consultant, Jacques Reymond is involved with the family’s two restaurants, Bistro Gitan and L’Hôtel Gitan.
He has also worked with Nanuku Auberge Group Hotel in Fiji and helped them win ‘Best Fine Dining Restaurant in Fiji 2016’ and for more than 20 years was the food consultant for Turtle Island in Fiji.
He has been mentor and judge for San Pellegrino ‘Young Chef of the Year’ for the last three years and carries out guest chef appearances locally and internationally.
Reymond successfully ran his eponymously named restaurant, Jacques Reymond in Melbourne, Australia for 26 years. Consistently winning Age Good Food Guide Awards Three Hats and industry recognition for his contemporary cuisine and high-end dining establishment. In December 2013, after receiving his final Three Hats accolade for the 2014 edition, as well as Best Restaurant in Australia 2014 Restaurant and Catering Association, he closed the restaurant.
Commencing at the young age of eleven, in his family’s ‘Hotel du Nord’ in Cuiseaux, Reymond’s career saw him work in many locations around the world, including Lake Geneva, Paris, Madrid and Manaus in Brazil.
Aside from his restaurant, Reymond has been involved in endeavours including a thirteen-week cooking program called Secret Recipes on ABC TV, as well as several other television appearances on Masterchef, Good Morning Australia among others.
