Meet Our JW Marriott International Guest Chefs
Wallace Mua
and Kingi, as well as serving as private chef to the All Blacks during the 2023 Rugby World Cup. Mua's cuisine balances New Zealand's seasonal produce with global influences, creating approachable yet elevated dishes that celebrate flavour, balance and innovation.
Mehmet Faruk Yardimci
Mehmet Faruk Yardimci
world-renowned brands including The Ritz-Carlton, St. Regis and The Edition, across Europe, the Middle East and Asia. Recognised for his award-winning brunch concept in Abu Dhabi, Yardımcı also serves on the Culinary Advisory Board for Luxury Brands in Europe, Middle East and Africa, shaping innovative dining experiences
across Marriott Hotels.
James Paul Lorenzo
passion for creativity and innovation discovered early in his journey. Lorenzo's approach to fusion cuisine celebrates seasonal local ingredients while blending global culinary traditions, resulting in distinctive dishes
that balance tradition and modernity. At Kumihimo, he leads the next chapter of the dining experience with a menu that is adventurous, refined, and unforgettable.
Paul Smart
Selva Gopalakrishnan
Selva Gopalakrishnan
Selva Gopalakrishnan is a highly experienced and passionate chef with expertise in authentic Indian cuisine. With over 25 years in hospitality, he has cooked various regional Indian dishes and has a talent for blending traditional flavours with modern techniques. Selva has worked at luxury hotels and resorts, opened Indian restaurants in the US, and gained experience in Western cuisine in the Caribbean. Currently specialising in personalised menus for cultural weddings, he has received awards and recognition throughout his career, including Chef of the Year.
Culinary Stars Showcase - Fourth Edition
Led by Executive Chef Paul Smart, the fully immersive gastronomic journey with our Culinary Masters showcased a series of experiential degustation dinners inspired by the fundamentals; Root, Leaf, Flower & Fruit from Monday, 10 November 2025 to Thursday, 13 November 2025.
JW Marriott Gold Coast Resort & Spa's award-winning culinary team, together with distinguished guest chefs from JW Marriott's best restaurants across Australia, New Zealand, Europe and Asia, come together to recreate their signature dishes, showcasing renowned regional produce through their unique techniques and expertise. In support of the Gold Coast Community Fund, join us on a celebration of culinary art.
Join Citrique, as we celebrate a true representation of culinary art!
Six-Course Degustation | Root
Grounded In Flavour
Blue Swimmer Crab & Butternut Pumpkin
Daikon, yuzu gel, green apple, champagne vinegar, white soy, lemon myrtle
Emir Kusbeci
Red Prawn Lokma
Black garlic, sweet potato, kale, yuzu hollandaise,
grapefruit reduction, radish, fennel leaves, alyssum
M. Faruk Yardimci
Moon & Tide
Poached Glacier toothfish, smoked celeriac, baby beets, sea herbs,
finger lime & lemon myrtle beurre blanc, caviar
Selva Gopalakrishnan
Pork Belly Nem
Mushroom vermicelli, coriander, mint, peanuts
Wallace Mua
Ribeye Black Angus MB2+
Potato pureé, baby vegetables, truffle demi-glace sauce
James Paul Lorenzo
JW Root Beer Dessert
Raspberry licorice, vanilla sponge, lychee, chocolate
Paul Smart
Six-Course Degustation | Leaf
Herbal Awakening
Baby Lettuce with Goat Cheese & Lavender
Crispy quinoa, tarragon, pomegranate, sweet melon, hodan blossoms
M. Faruk Yardimci
Hokkaido Scallop
Yuzu, spiced honey, truffle snow, spinach, beurre blanc, caviar
James Paul Lorenzo
Pan Roasted Snapper
Char siu, celeriac & apple puree, BBQ red onions, kale
Wallace Mua
Roast Lamb
Ghee roasted salt bush lamb, beetroot poriyal puree
fondant potato podimas, curry leaf tuile
Joseph Raj
Wagyu Bulgogi
Sliced Wagyu, bulgogi sauce, pickled white radish, shallot,
baby carrot kimchi, toasted sesame, fried enoki, steamed middle grain rice
Yigu Kang
Golden Leaf
Dark chocolate delice, white chocolate soil, lemon balm leaves,
salted caramel ice cream
Mayukh Mazumdar
Six-Course Degustation | Flower
Petals Of Flavours
Sea Bream Leche de Tigre Ceviche
Avocado, shrimp, red onion, chilli pepper, passion fruit, nasturtium leaves
M. Faruk Yardimci
Tuna Crisp
Tortilla, ponzu mayonnaise, white truffle oil, red onion, micro shiso
James Paul Lorenzo
Luminous Ocean
Barramundi, nduja, bagna càuda, blue spirulina, squid ink sable, sea blite
Seiko Kobayashi
Lamb Belly
Cauliflower tabbouleh, pickled rhubarb, gochujang glaze
Wallace Mua
Waygu 9+
Charred Wagyu, lobster zucchini flower, foie gras, pumpkin puree
JW Garden flowers, sage sauce
Paul Smart
Red Rose
Hazelnut and milk chocolate mousse, raspberry gel, vanilla bean ice cream
Mayukh Mazumdar
Six-Course Degustation | Fruit
Harvest of the Earth
Newton's Apple
Scampi, rocket apple, takuan, citrus
Seiko Kobayashi
Trevally Oka
Mango, coriander, taro, coconut yoghurt, ponzu
Wallace Mua
Miso Black Cod
Den miso glazed cod, yuzu sake foam, pickled cauliflower
James Paul Lorenzo
Blanched İçli Beef Köfte
Pomegranate, yoghurt, olives, date, truffle oil, fried onion,
sumac, crispy tarhana, yarrow
M. Faruk Yardimci
Duck & Cherry
Roasted duck breast, cherry, macadamia cream,
confit leg cromesqui, smoked beetroot, merlot jus
Paul Smart
Mandarin Illusion
Chocolate mousse cake, mandarin gel, poppy seed sponge, kaffir lime leaf
Mayukh Mazumdar