ABOUt ME

From humble coastal beginnings to working with award winning chefs in Michelin and hatted restaurants around the globe, to cooking for the stars, Jo Ward is the perfect culinary juxtaposition. With a flair for innovation, Jo has been likened to Heston Blumenthal – presenting multi- sensory, theatrical dishes designed to engage all the senses.

It was during Jos early years growing up on the mid north coast of NSW, when her inquisitive nature took over and lead her to Hayman Island, Whitsundays.  Starting with her foot in the door and a clear career vision, Jo started in production but propelled her way into the creative mecca and firmly found her roots in the pastry team.

Jo returned to Melbourne to pursue pastry and undertook a specialty pastry qualification to further enhance her skills and knowledge.  It was at Fenix restaurant alongside George Colombaris, Gary Meghen, and Raymond Capaldi where Jo was inducted to the world of modern technique and under tremendous pressure is where Jo’s skills began to flourish.

The time came where Jo was onto newly awarded 2 hat "Restaurant of the year"  Taxi Dining room, where she began as a demi chef, and very quickly Executive Chef, Michael Lambie saw Jo’s potential and raw talent, and under his mentorship she quickly gained a promotion to Head Pastry Chef, a moment that Jo says is the pivotal moment in her career, and where she became the self-assured leader she is today.

London called and Jo gained experience at 2 Michelin star, The Square and staged in various other Michelin starred venues before returning to Australia to work for the exclusive Qualia Resort on Hamilton Island for over 2 years.

Jo returned to Melbourne eager to start building upon her name in the hospitality world, along came the opportunity at 5 star hotel, Sofitel – where she headed the pastry team, boosting the already stellar reputation of Restaurant No35.

“Plating is my favourite part of the job, I love that my creativity has the ability to make someone’s face light up, it doesn't get better than that” she said.

Ready to hone her talent and invest fully in her career, an unmissable opportunity to head Om Nom dessert bar at The Adelphi Hotel, was the ideal environment for Jo to create, experiment, teach and lead an extraordinary pastry team for over 4 years.

Having explored all avenues of restaurants, in both pastry and savoury at the time, Jo began consulting for hospitality venues such as Metropolis events, who were seeking a heightened experience for their guests, and none better than Jo Ward.

Along came the opportunity of a lifetime to work alongside Jo’s culinary hero, Martin Benn.  Benn saw in Jo, the missing piece of his puzzle. The pair developed menu's for Society, Lillian Terrace and Yakimono for two years, where Jo says Benn has set the bench mark to all of her career moves here on out.

As the time wrapped up at Society, Jo’s focus has shifted inward as she sets her sights on building her own dessert empire.