Executive Chef, Jason Camillo, has been at the helm of Collins Kitchen since its inception in 2008 and hails from the hallowed Barossa Valley – one of Australia’s best known food regions. A clear passion for regional produce is evident from the procession of finessed rustic dishes on the menu, and inspired by his Italian heritage. Plus, his devotion to seasonal ingredients ensures that every meal sings with the finest flavours and the produce does the talking. Overseeing all food operations throughout the hotel, from large scale events to the restaurant and bar, Jason and his culinary team are committed to working towards a sustainable food landscape and highlighting the importance of food choices in today’s world to our guests.
Jason’s personable nature lends itself perfectly to the dynamic set-up of Collins Kitchen, where guests can watch him prepare mouth-watering dishes straight from the pan. Not only has he won a swag of awards, but has cooked for an impressive roll call of food critics including tennis superstar Andy Roddick, the Queen and U2 rock band.
Grand Hyatt Melbourne
Named after the hotel’s prestigious location on Collins Street in the heart of the Melbourne CBD, Collins Kitchen is the signature restaurant of Grand Hyatt Melbourne. Spectacular dishes are created around five different dining concepts – Sushi, Deli, Grill, Wok and Patisserie – with a key focus on locally sourced produce and simple uncomplicated cuisine.
The open show kitchen design is the centerpiece of our 5-star Melbourne restaurant, a space where diners can freely wander and watch the theatrics of the chefs cooking. Executive Chef, Jason Camillo’s “paddock to plate” philosophy hinges on cooking fresh soulful food. Guests can experience some of the best fine dining in Melbourne with authentic global cuisine served in a sophisticated dining atmosphere where every occasion is catered for; from private dinners to special occasions.