The Executive Chef at The Hotel Windsor

Jérôme Trémoulet, Executive Chef

Acclaimed chef Jérôme Trémoulet joined The Hotel Windsor as executive chef, after a much-lauded three-and-a-half years at the helm of multi-award winning Penfolds Magill Estate Restaurant in Adelaide.

During his time with Penfolds Magill Estate, Jérôme and the restaurant collected a swag of awards. These included the David Dandie Award for Excellence 2008 for Jérôme, while the restaurant received Restaurant of the Year 2007 and Best Fine Dining Restaurant 2007 in the Restaurant and Catering South Australia Awards for Excellence. Jérôme also enjoyed regular guest chef positions at restaurants and culinary events that included Singapore’s renowned Raffles Hotel, the Sixth Annual World Gourmet Food Festival in 2005 in Bangkok and the Bins Event in Sydney. 

Prior to joining Penfolds Magill Estate, Jérôme held various executive chef and sous chef positions at leading hotels and end-destination restaurants, including at the Four Seasons Hotel Newport Beach California, the Four Seasons Hotel, Sydney, Paul Bocuse Restaurant and Lynch’s Restaurant in Melbourne and the Ritz Hotel, London.

According to Jérôme, Melbourne’s Hotel Windsor offers unique potential and opportunity. 

“It is Australia’s only truly grand independent hotel and it is about to embark on one of the most exciting chapters in its distinguished history,” he said. “A property as beautiful as this should be home to one of the best fine dining experiences in the country, just as the leading hotels of Europe and the United States offer some of the most outstanding culinary experiences in those countries. This is my objective for The Hotel Windsor and 111 Spring Street Restaurant.”

Jérôme’s celebrated menus of Modern Australian with distinct Classical French influences will appear at 111 Spring Street Restaurant. There will also be significant emphasis on an outstanding wine offering.