Jason Camillo's Profile

Executive Chef, Jason Camillo comes from the Barossa Valley, one of Australia's best known food regions. He has been at the helm of the Grand Hyatt Melbourne Collins Kitchen since its opening in 2008. His philosophy, and indeed Hyatt's, is one of sustainability, reducing the restaurant's carbon footprint, and supporting local industry.

His passion for regional produce is obvious from the procession of beautifully created rustic dishes, inspired by his Italian heritage. Plus, his devotion to seasonal ingredients ensures that every meal sings with the finest flavours and the produce does the talking.

Jason oversees all food operations throughout the hotel, from large scale events to the restaurant and bar. He and his culinary team are committed to working towards a sustainable food philosophy and highlighting the importance of our food choices in today's world.

Jason's personable nature lends itself perfectly to the dynamic set-up of Collins Kitchen, where guests can actually watch him prepare his dishes in the open kitchen. He has won a swag of awards, and has also cooked for an impressive list of food critics including tennis superstar Andy Roddick, the Queen and U2.