Jason Barratt

Jason Barratt grew up on the south-east coast of Victoria, before beginning his career at the Stokehouse in St Kilda and Circa the Prince under Matt Wilkinson where he worked for many years across all areas of the 2 hatted kitchen before moving on to a game changing role at the 3 hatted restaurant Attica alongside Australians Number 1 ranked chef Ben Shewry.

His time at Attica involved cooking at a high level professionally and creatively, as well as spending days tending to the ginormous kitchen garden.

Following years under top chefs across Melbourne he shifted his focus to open Melbourne’s favourite sandwich shop Hectors Deli with long term friend and colleague Dom Wilton. The shift in food offering took him to another level but didn’t hold him back from jumping in the deep end again when he took on his first head chef role where he transferred the infamous hotel Raes on Wategos food offering to its current state.

After he was satisfied with what he had achieved in Byron bay he took on his latest and greatest culinary role as Executive Chef at the hatted Paper Daisy inside Halcyon House in Cabarita Beach where he still resides today, taking out numerous awards including Good Food Guide chef’s hat’s, gourmet traveller awards and most recently winning the Snack Masters twisties challenge on channel nine.

Jason has worked alongside brands such as Mazda, NGV, AirGarden, Lexus, Tourism NSW and looks to open his portfolio to align and collaborate with brands he truly believes in. He is passionate about flavour and dedicated to using quality local produce and sustainably sourced ingredients.

His ethos is one of sophisticated simplicity, producing dishes that are satisfying, thoughtful, approachable, yet warmly memorable. Jason’s excitement for Australian food, culture and his sense of humour is what really sets him apart from his peers when it comes to cooking… not taking it too seriously, but just serious enough.

Guest Recipes