Having discovered his passion for cooking at his family's Hotel du Nord in Cuiseaux in France at the age of 11, Jacques Reymond went on to work as a chef in Burgundy, Paris, South America, Spain and England before arriving in Australia in 1983 with wife Kathy. Jacques is very much chef in the kitchen, the figurehead for his flagship restaurant Cuisine du Temps in Melbourne, Australia. He is always finding challenges for himself - researching new cooking techniques, approaches, and equipment for better results and something new. He has an aptitude for blending the old with the new and his innovative and modern approach to cooking continues to win accolades for the restaurant. Many regard him as the most consistently balanced yet curiously daring chef Australia has yet seen. Cuisine du Temps is affiliated with the Relais & Chteaux collection of prestigious hotels and restaurants - some of the finest in the world.
Chef, restaurateur and consultant, Jacques Reymond successfully ran his eponymously named, Age Good Food Guide Awards Three Hat restaurant in Melbourne, Australia for 26 years. Consistently winning accolades and recognition for his contemporary cuisine and high-end dining establishment. Presently, Jacques maintains a selection of hospitality consultancies, including exclusive Turtle Island Resort in Fiji and Nanuku Fiji, to which he travels every few months. He is also a regular on cooking shows such as Masterchef and Secret Recipes. Jacques Reymond continues to be involved in the culinary world, imparting his secrets on many budding chefs, and brings people together in a celebration of modern cuisine. With his children Jacques owns Bistro Gitan and recently opened L’Hôtel Gitan.