Jordan Clavaron – Head Chef
Some of my earliest memories are of standing in the kitchen next to my father, one of France’s many Michelin Star chefs. Of course, growing up with a parent immersed in France’s legendary culinary scene meant that it was a natural progression for me to follow in his footsteps.
My father taught me the basics of French cuisine and the importance of working with the highest quality ingredients. As a young man I took that knowledge to the kitchens of Paris, honed my skills and ended up working in two high-profile Michelin Star restaurants: Joel Robuchon and Dominique Bouchet.
Hungry for an adventure, I migrated to Australia, but in 2018 I returned to Europe to take up a prestigious position that I couldn’t resist: Senior Sous Chef at Marcus in London’s iconic Berkeley Hotel. Under the watchful eye of Chef Marcus Wareing I was able to refine my craft and rekindle my love for fine dining.
As Head Chef of Cape, I’m focused on creating an innovative seasonal menu that showcases the freshest produce from Australian growers. I’m looking forward to sharing traditional French dishes reimagined into modern classics with Australian diners.