Jason Rodwell's Profile

Jason Rodwell is the well-travelled and highly accomplished chef heading the team at in Brunswick's Albert St Food & Wine.

With a vast experience in kitchens across Australia, France and the UK, Jason has always followed his passion for fresh produce and creative culinary challenges. Raised in the Snowy Mountains in NSW, he grew up eating seasonal fruit and vegetables from his family's impressive garden and local farms. Jason completed his culinary training at the Canberra Institute of Technology, then his career began as Sous Chef at Atlantic in Manuka, the ACT's first restaurant to be awarded two Chef Hats in the Sydney Morning Herald Good Food Guide.

Jason's desire to travel took him to London in 2003, where he secured a place training under David Thompson at Nahm before moving to Gordon Ramsey's Royal Hospital Road. It was during his time at Royal Hospital Road that Jason realised his passion for French cuisine. He then worked on honing the skills, discipline and knowledge required to produce it. In 2005 Jason decided to take his rewarding experience and newfound skills back to Australia, where he returned to Canberra to the Head Chef position at Aubergine and then Waters Edge. To further shape his French culinary skills, Jason travelled to France in 2008 and worked at Michelin starred restaurants' Auberge du Bon Laboureur and Chalet Le Torrent.

During 2010 Jason worked as Sous Chef to Greg Doyle at the illustrious Pier Restaurant in Rose Bay before heading south to Melbourne. Since joining Albert St Food & Wine in its inauguration in 2011, he has worked alongside iconic Australian chef Philippa Sibley to secure consecutive Chef Hats in The Age Good Food Guide as well as a nomination for Best New Restaurant and a listing in the Australian Gourmet Traveller Top 100 Restaurants. Since Philippa's departed the restaurant at the end of 2013, Jason has taken on the role of Executive Chef and brought his own creative flair to Albert St Food & Wine refreshing the menu and focusing on seasonal, sustainable ingredients from local producers.

Always on the lookout for inspiration and ideas, Jason describes himself as an avid traveller who spends his holidays eating his way through food regions all over the globe.