Director / Chef
Jerome has always had a strong passion for food. Having commenced his apprenticeship as a chef at 15, working for the Drysdale House Restaurant and Dirty Dick’s Steakhouse in Hobart. Jerome then refined his passion whilst living at Margaret River, working his way through the ranks to head chef at numerous high end establishments including the Blue wren, Geographic Baby resort and Equinox.
Having owned and operated the hugely successful Plantation House Restaurant on the Gold Coast, Jerome’s thirst for more experience took him to England, Spain and South Africa, where he worked in a number of restaurants, refining his love for unique cuisine and new techniques.
Upon returning to Australia, Jerome began consulting for restaurants, in particular Brisbane’s iconic French bistro, The Continental. It was during this phase of his life, he began developing what is now one of Brisbane premier catering companies.
Jerome Dalton’s experience is thorough and distinctive. He has a genuine passion for food and wine, as well as sustainable growth within our environment, and is currently growing an organic range of fruits, vegetables and herbs.