Jordan Clavaron

Chef Jordan Clavaron's culinary philosophy is deeply rooted in classical French technique, a foundation he explicitly states will always remain his core. This classical training is enriched by a globetrotting career spanning kitchens in Paris, London, Sydney, Brisbane, and Melbourne, all of which filter into his unique cooking style. He embraces the evolving dining culture, particularly in Melbourne, observing a shift towards more casual and accessible experiences. Yet, he believes that beneath this simpler appearance, the technical execution and dedication to each dish should rival that of a two-Michelin-star restaurant, creating a powerful blend of approachability and hidden complexity. A strong emphasis is placed on seasonality and local produce, particularly in Victoria, where he values the direct connection with farmers and suppliers. Clavaron finds excitement in working with fresh, just-harvested ingredients, highlighting his passion for produce like Australian white asparagus, which holds a sentimental 'reminder of home' for him. His vision for his kitchens is one of refinement without pretension, where food is sophisticated but convivial, aligning with Australian dining preferences. He aims to create dishes that feel familiar yet offer an element of surprise, ultimately wanting guests to feel both comforted and surprised by what's on their plate. He fosters a collaborative kitchen environment, where creativity flows freely among the team, believing that this supportive atmosphere imbues the food with greater energy and personality. Chef Jordan Clavaron’s technical style is fundamentally classical French, meticulously developed through his experiences in renowned Michelin-starred establishments. He masterfully blends this precise technique with global influences garnered from his extensive career, creating a cooking style that is refined yet accessible. His approach to flavor and plating prioritizes "refinement without pretension." Dishes are designed to be sophisticated and elegant but maintain a convivial spirit that resonates with the Australian dining scene. He excels in creating familiar tastes with an unexpected twist, ensuring an "element of surprise" that delights diners. Seasonality is paramount, with a strong focus on utilizing fresh, local ingredients, fostering deep connections with Victorian farmers and suppliers. Among his notable dishes and preferred ingredients are the delicate and versatile Australian white asparagus, a personal favorite. His signature creations include a playful burrata with tapenade, broad beans, and a delicate sugar tuile, showcasing his balance of familiar flavors and innovative textures. He also features a duck breast harmoniously paired with beetroot and the uniquely Australian Davidson’s plum, reflecting his integration of native ingredients with French roots. A testament to his dedication is a chocolate, bourbon, and coffee dessert, an indulgent yet elegant creation he has meticulously refined over five years.

Mentored by Chef father, Jöel Robuchon, Marcus Wareing, Dominique Bouchet.