24 March 2023
Melbourne-born Jack Cassidy has honed his culinary expertise at some of Australia’s most renowned restaurants, developing strong relationships through a philosophy rooted in local produce.
A rising star in the industry, Cassidy now leads the culinary operations across all of our venues including KIN, Bonnie, St Leonards Vineyard Kitchen and Thousand Pound Wine Bar & Store, showcasing his refined culinary techniques alongside a deep passion for championing local and Estate grown produce.
While initially studying Graphic Design and Financial Services, Cassidy discovered his love for food and hospitality and commenced his formal industry training through a Cert III in Commercial Cookery with William Angliss Institute. Cassidy commenced his career in hospitality as Head Chef atMr. Masonwhere he worked for two years. Jack also worked as a Senior Agency Chef for Melbourne’sI Need A Chef, at some of Melbourne’s most-established hatted restaurants and wineries, assisting in various new venue openings in Melbourne.
Following this, Jack worked in multiple senior roles at some of Australia’s most notable hotel venues, with roles including:
● Senior Sous Chef atHotel Sorrento
● Senior Sous Chef atBedarra Island Resort
● Event Head ChefJackalope Hotel
His most recent venture as Head Chef atMr McCracken Bar and Restaurantwas the perfect space to experiment with developing the culinary identity of a venue alongside managing its operational needs.
Jack embodies a simple style of craft, valuing hospitality, technique and the use of local produce. He describes his culinary approach forKINas “local simplicity… showcasing all of the local ingredients as much as possible”,upholding his philosophy of sourcing local produce and developing strong supplier, producer and farmer relationships.
We're delighted to have Jack on board and hope to welcome you to the Estate soon so that you can experience his work for yourself.
