Restaurant: Jonah's Restaurant

Working in some of the world’s best kitchens, Alfonso Alés, Executive Chef at Jonah's, has a culinary resume that most chefs would only but dream about.

Alfonso launched his career in Seville, Spain, before embarking on a culinary pilgrimage which included periods at El Bulli with Ferran Adrià; Eugénie-les-Bains with Michel Guérard; Guggenheim Museum Bilbao under the direction of the 3 Michelin star Chef Martin Berasategui; and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx. In Australia, Alfonso was Head Chef with renowned Australian Chef Tony Bilson at Bilson’s in Sydney.

Having adopted the techniques and influences of some of the world’s most respected chefs, Alfonso has developed a personal culinary style that is steeped in the love of simplicity, purity of taste, and respect for the seasonality and sustainability of produce and he believes his cooking style draws on: “tradition as a foundation and contemporary as a style”.

Most recently, Alfonso has taken over as Executive Head Chef at Sydney’s iconic Jonah’s Restaurant where he will introduce a new menu drawing on Southern European influences.

Anna Lisle

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