“We must be able to taste the clear line of flavours from the ingredients we use.”
In his role as Executive Chef at Four Seasons Hotel Sydney, Malaysian-born Jess Ong oversees all aspects of the Hotel’s culinary operations, including meetings and events, weddings and the Level 32 Executive Club.
He sources fresh and seasonal ingredients for his menus and is a keen believer in attention to detail with flavours, aromas, cooking techniques and presentations highlighted in his modern offering at Four Seasons. He has evolved his style of food to stay abreast of the changing lifestyle and diverse cuisines available in Australia, with a strong background in Asian, European, French and now Japanese cuisine.
Jess has previously worked as the Executive Chef for Suntec Singapore International Convention and Exhibition Centre, Executive Chef at Sofitel Sydney Wentworth and Executive Chef at The Summit Restaurant Level 47.