Jason Alcock, The Star awarded Chef of the Year

By The Star Sydney, 22 September, 2014


The Star’s food and beverage offering has been awarded one of the highest national accolades with Executive Sous Chef Jason Alcock announced as the Australian Hotels Association (AHA) Chef of the Year.

The AHA National Awards for Excellence, which recognises leading hotels and individuals from across the country for their valuable contribution to the hotel industry, took place at Jupiter’s Gold Coast on 15 September 2014.

Jason Alcock, who originates from rural Western Australia, joined The Star in 2012 and leads a team of 290 culinary staff members who are responsible for all dining outlets across the property.  Mr Alcock has been an instrumental drive behind key operational food and beverage initiatives, and in May 2012 was integral to the launch of Echo Culinary Industry (ECI) Apprenticeship Program. In more recent times, Mr Alcock has focused his attention on implementing a corporate waste strategy throughout the property.

Mr Alcock explains how thrilled he is to have been recognised by the National AHA Awards for Excellence from humble beginnings in rural Australia.

“It is an honour to be recognised as AHA Chef of the Year. Growing up on the land, my philosophy has always been local, seasonal fresh produce is best. It’s a pleasure to work with a team of such talented chefs with a shared vision to introduce Sydneysiders to some of the best cuisine Australia has to offer at The Star,” said Mr Alcock.

Andy North, General Manager of Food and Beverage, The Star, acknowledges Mr Alcock’s passion and sheer hard work for the well-deserved recognition.

“Jason has led the charge with a number of key programs at The Star since joining the team in 2012, he is a dedicated leader who constantly strives to inspire and motivate the entire team. 

“We’re very proud to see Jason awarded such a well-deserved industry honour. The accolade is a testament to Jason’s passion for culinary innovation and creating exceptional food and beverage experiences for our guests.”

Source: Zadro Communications for The Star