Logan Campbell's Profile

Chef Logan Campbell
New Zealand-born, but Sydney-trained, Campbell has worked at some of Sydney's top restaurants with Sydney's most respected chefs. He worked with Danny Drinkwater at the Park Hyatt where Drinkwater gave him what he describes as "essential hotel experience". At Cicada, under Peter Doyle (who he describes as a great inspiration, along with Tim Fisher and Angel Fernandez), he learnt "discipline and respect for ingredients". Valuable time was also spent at Mezzaluna working with Beppi, Norma and Marc Polese who are well-known for creating Sydney's first and longest-standing Italian restaurant - Beppi's. More recently he served as Executive Chef for 12 years at Lucio's in Paddington, securing two chef hats in 2014.

He now takes the helm at Jonah’s, located on the spectacular Whale Beach in Sydney, to create a new contemporary Australian menu with a strong focus on seafood, and will introduce some subtle Italian influence including adding some of his signature pasta dishes to the menu.

Logan will be responsible for the a la carte and degustation menus in the restaurant, as well as the more casual terrace menu and room service at the luxury boutique hotel.

“Jonah’s is an institution, with so many loyal diners and people who have incredible memories of dining and staying here, so I feel honoured to be part of that. I am looking forward to adding my own influence to the menu but also maintaining the essence of what people love about Jonah’s,” says Logan.