Australian born and educated, Chef Jane-Therese Mulry is back in South Africa and has already begun serving clients at The Saxon Hotel and Spa a creative and luxurious culinary experience.
Secret Getaways – a flash sale travel company- recently joined forces with The Saxon Hotel and Spa and Tattinger Champagne to organise an exclusive one-day retreat to welcome Jane-Therese back at The Saxon as Executive Chef.
Jane-Therese has travelled extensively, gaining invaluable experience working for some of the best hotels and restaurants around the world. Since leaving The Saxon in late 2006 to head the kitchen at Australia’s Voyages Cradle Mountain Lodge – voted Best Resort 2008 at the Gourmet Traveller Awards – she has impressively garnered an impeccable resume.
Chef Jane-Therese landed herself at the helm of Qualia, Australia’s world-class luxury resort, in 2008. There she worked alongside leading Australian chefs at various high-profile events including Peter Gilmore, Matt Moran, Tetsuya and Shannon Bennett to name a few.
After three-and-half years at Qualia and a much-needed sabbatical travelling around Australia visiting culinary destinations, Jane-Therese returned to her beloved Africa when she was approached to consult as Executive Chef to Wilderness Collection – a premium collection of luxury five-star properties located throughout the African region. In this role she developed and implemented the culinary concepts of each property including a pioneering raw food concept with a key focus on health, nutrition and alternative eating preferences.
Jane-Therese contributed her culinary genius to the Siam in Bangkok from October 2013. While in charge of the hotel’s kitchen, the Siam was recognised on Condé Nast’s elite ‘Gold Standard list’ as the Best City Hotel in the World 2014 and voted Best Small Hotel Worldwide 2015 by Gallivanter’s Guide.
Her passion for luxury properties took her back home to Australia in mid-2015. She accepted the position of Executive Chef at Katarzyna Group — one of the largest and most successful independent hospitality groups in the country. She oversaw Katarzyna‘s re-launch of its Cloudland 120-seater restaurant, Madame Hedges, and took diners on an inspired Pan Asian culinary adventure. Her hard work paid off and Madame Hedges was recently voted Best Asian in Brisbane for 2016.
Yoghurt pannacotta verrine with raspberry (Assorted Desserts by Head Pastry Chef Nathan Jacobs)
Jane-Therese’s passion is produce and she loves everything fresh. Her food represents her culinary soul and should always be fresh, locally grown and produced, healthy, environmentally sustainable and ethically correct, innovative yet simple, uniquely prepared and imaginatively presented.