Jo Ward Pastry Chef
From humble coastal beginnings to working alongside award-winning chefs in Michelin-starred and hatted restaurants around the world, my career has been shaped by curiosity, creativity and a genuine passion for the craft. I have always been drawn to innovative food and the way a dish can create an experience beyond simply what is on the plate. My style has often been described as theatrical and multi-sensory, with a strong focus on engaging all the senses.
Growing up by the beach on Australia's east coast in a little town called Shoal Bay, my curiosity eventually led me to Hayman Island in the Whitsundays. I began my career in the cold larder, before finding my way into the pastry kitchen. It was here that I was fortunate enough to be mentored by French pastry chef Stephane Lucas, who had trained at the iconic three-Michelin-starred Waterside Inn alongside the legendary Roux brothers. His guidance had a lasting influence on my approach to pastry and hospitality.
I returned to Melbourne to pursue pastry further, undertaking a specialist pastry qualification to build on my practical experience. At Fenix, working alongside George Colombaris, Gary Meghen and Raymond Capaldi, I was introduced to a more modern and technical approach to cooking. The fast-paced environment challenged me to develop my skills, attention to detail and ability to perform under pressure.
I then joined the newly awarded two-hat Restaurant of the Year, Taxi Dining Room, as a demi chef. Executive Chef Michael Lambie recognised my potential and allowed me to take on greater responsibility, eventually promoting me to Head Pastry Chef. This was a pivotal stage in my career, giving me the confidence to lead a team while continuing to develop my own style and approach to pastry.
London followed, where I gained experience at the two-Michelin-starred The Square and completed stages in several other Michelin-starred kitchens. I then returned to Australia to lead the pastry team at the exclusive Qualia Resort on Hamilton Island, where I spent more than two years continuing to develop my skills and experience.
Returning to Melbourne, I joined the five-star Sofitel, working to further develop the reputation of Restaurant No35 alongside Stuart McVeigh.
"Plating is my favourite part of the job. I love that my creativity can make someone’s face light up; that's Sweet As"
With a desire to continue learning and pushing my creativity, I was allowed to head the Om Nom dessert bar at The Adelphi Hotel. Over more than four years, it became an environment where I could create, experiment, teach and lead a talented pastry team. It was an incredibly rewarding period of my career and one that allowed me to explore just how far dessert could be taken as an experience.
Having worked across both pastry and savoury kitchens, I began consulting for hospitality venues, including Metropolis Events, helping develop food and dessert experiences designed to create a lasting impression for guests.
One of the most significant chapters of my career came when I had the opportunity to work alongside Martin Benn. His approach to food and hospitality had been a major influence on me, and working with him was an invaluable experience. Together, we developed menus for Society, Lillian Terrace and Yakimono over more than two years. The experience challenged me creatively and professionally, and I continue to draw on many of the lessons I learned during that time.
As my time at Society came to an end, I began looking towards the next chapter of my career, with a desire to bring together everything I had learned across pastry, restaurants, hospitality and consulting. This marked the beginning of my journey towards building something of my own — a dessert-focused venture shaped by the experiences, mentors and kitchens that have influenced me throughout my career.
