Tom Jack

Tom Jack

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Tom brings a wealth of experience to the Bocca di Lupo table. He’s known for his unique style, a passion for creativity and a strong focus on local produce. Born in Gosford in 1991, he grew up on the far NSW north coast just a short drive from Byron Bay, where he started his apprenticeship at Fresh Byron Bay.

He has gone on to work as a head chef or sous chef in some of Australia’s most respected venues, including the iconic Restaurant Two and Brisbane’s Deer Duck Bistro.

As well as a love for Italian food, Tom has a strong interest in Middle East, Japanese and Korean flavours and on his overseas travels has worked and experienced many restaurants across Asia. A keen surfer and wine lover, Tom is driven by great food journeys and experiences.