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. 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 playful, 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, I began washing dishes at a local hotel, which led me to begin my cookery apprenticeship . Soon my curiosity eventually led me to Hayman Island in the Whitsundays. I began in the cold larder, before setting my sights on the pastry kitchen, where I found my true passion. 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 and mentorship had a lasting influence on my approach to pastry and really shaped the chef I am today.
I returned to Melbourne to pursue pastry further, undertaking a 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. 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 pushed me to take on greater responsibility, shortly after promoting me to Head Pastry Chef. This was a pivotal stage in my career, giving me the confidence and skills to lead a team while continuing to develop my own style and approach to pastry.
London followed, where I joined 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 Hotel, 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 pushing my creativity, I jumped at the opportunity to Head Om Nom Dessert Bar at The Adelphi Hotel for over four years, it became an environment where I could create, experiment, teach and mentor a talented pastry team. It was an incredibly fun and rewarding period of my career and one that allowed me to explore just how far I could push the boundaries.
Having gained extensive experience in 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 has been a major influence on me, and working with him was an invaluable experience. Together, we developed menus for Society, Lillian Terrace and Yakimono for over more than two years. This 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.
