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Culinary Stars 2024

Meet Our Marriott International Guest Chefs

Matthew Bentley. Executive Sous Chef, W Sydney

Matthew Bentley

Executive Sous Chef, W Sydney
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Matthew Bentley. Executive Sous Chef, W Sydney

Matthew Bentley

Executive Sous Chef, W Sydney
Finding his passion for culinary creations in the United Kingdom, Matt Bentley's extensive career commenced across multiple Michelin-starred kitchens, including The Old Vicarage in the UK, De Moerbei in The Netherlands and Vermeer in Amsterdam. Stints followed in London at ROKA Restaurant and two years in Norway, before moving to Australia. Currently the Executive Sous Chef at W Sydney, Matt has been an integral culinary member of the hotels pre-opening launching the World's largest W Hotel in October 2023.
Stephen Cocks. Executive Sous Chef, The Ritz-Carlton, Perth

Stephen Cocks

Executive Sous Chef, The Ritz-Carlton, Perth
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Stephen Cocks. Executive Sous Chef, The Ritz-Carlton, Perth

Stephen Cocks

Executive Sous Chef, The Ritz-Carlton, Perth

Stephen Cocks has been pivotal in shaping The Ritz-Carlton, Perth's reputation for unparalleled luxury and hospitality since embarking on his journey with the hotel in 2019. His passion for culinary arts, leadership, innovation and dedication shines through the curation of culinary offerings and live cooking stations.
Stephen oversees culinary operations in all of the hotel's kitchens - from signature restaurant Hearth which brings the rich narrative of Western Australia to life through the finest local produce and time-honoured grilling techniques, to Songbird which celebrates casual fare with the best bounties of land and sea, to in-room dining, banqueting and events.

Hajime Horiguchi. Head Chef, W Melbourne

Hajime Horiguchi

Head Chef, W Melbourne
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Hajime Horiguchi. Head Chef, W Melbourne

Hajime Horiguchi

Head Chef, W Melbourne
Kyoto-born Hajime Horiguchi brings a wealth of decorated culinary experience to W Melbourne's Japanese specialty restaurant, Warabi. His resume highlights roles at Australia and Asia's top Japanese restaurants, the Ascott Thonglor Bangkok Hotel, Wasabi and Melbourne's own Minamishima, Warabi. Horiguchi's approach to designing the next phase of Warabi's dining experience distinctly celebrates Melbourne's iconic seasonal produce, creating a modern and elevated menu that pays homage to traditional techniques.
Pawel Klodowski

Pawel Klodowski

Chef de Cuisine, W Brisbane
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Pawel Klodowski

Pawel Klodowski

Chef de Cuisine, W Brisbane
Chef Pawel's dedication to fresh, quality ingredients is an unwavering commitment to delivering exceptional dining. Pawel trained and honed his craft in his home country, Poland before embarking on an international career over 15 years in world class restaurants across Poland, Ireland, Denmark, USA, Cyprus, Fiji and Samoa. Grilling incredible, fresh local produce became one of Chef Pawel's favourite techniques to highlight flavours in the most raw and authentic way - a technique which he used to innovate the menu and dining experience at The Lex - a New York-style grill at its heart.
Joon Ko. Executive Chef, JW Marriott Jeju Resort & Spa

Joon Ko

Executive Chef, JW Marriott Jeju Resort & Spa
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Joon Ko. Executive Chef, JW Marriott Jeju Resort & Spa

Joon Ko

Executive Chef, JW Marriott Jeju Resort & Spa
Leading the culinary team at JW Marriott Jeju Resort & Spa, Joon Ko brings 19 years of culinary experience showcasing South Korea's local ingredients and culinary offers. Joon adopts an old-school open flame approach drawing attention to the importance of intuition, preserving the true essence of ingredients, resulting in a natural and harmonious culinary experience. Joon played a pivotal role in creating a unique and intuitive cuisine style across six restaurants and bars including Island Kitchen, The Flying Hog and Yeoumul.
Paul Smart. Executive Chef, JW Marriott Gold Coast Resort & Spa

Paul Smart

Executive Chef, JW Marriott Gold Coast Resort & Spa
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Paul Smart. Executive Chef, JW Marriott Gold Coast Resort & Spa

Paul Smart

Executive Chef, JW Marriott Gold Coast Resort & Spa
Since joining JW Marriott Gold Coast & Spa, Paul Smart has provided creativity and expertise in exceptional cuisine, whilst also championing the local environment. Sourcing seasonal ingredients to create sophisticated menus that experiment with flavour and celebrate produce from land and sea, he has seen the resorts signature Restaurant, Citrique awarded an Australian Good Food Guide Chef Hat for two consecutive years. Creator of the Culinary Stars event, Paul has worked in some of the World's top restaurants across three continents achieving multiple awards and accolades, including winner of the Iron Chef Thailand TV program.

Culinary Stars Showcase

Culinary Stars is returning to Citrique Restaurant from 7 to 10 October, 2024. Led by Executive Chef Paul Smart, experience a fully immersive gastronomic journey with our Culinary Masters, as they showcase a series of experiential degustation dinners inspired by the fundamentals; Air, Fire, Water & Earth.

 

JW Marriott's award-winning culinary team and distinguished guest chefs from Marriott International's best restaurants around Australia and Asia come together to recreate their signature dishes, highlighting famed regional produce with their individual profound techniques and expertise.

Across four unforgettable days, we invite you to a true celebration of culinary art!

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Four-Course Degustation | Air

Four-Course Degustation | Air

Monday, 7 October 2024 - 6pm. Uncover how movement, evaporation, lightness and aeration come together in a culinary interpretation of air.

$129 per guest - $39 wine pairing 

Yellowtail kingfish crudo, pickled jalapeño, blood orange vinaigrette, bagel croutons, toasted seaweed mayonnaise
Pawel Klodowski


Fraser Isle spanner crab salad, prawn emulsion, Avruga caviar, polonaise sauce, buttered mini crumpets
Matthew Bentley


Blood orange glazed duck breast, confit duck leg, smoked curry sauce, duck samosa, burnt rosemary
Selva Gopalakrishna


Raspberry soufflé, pistachio ice cream, white chocolate sauce
Paul Smart

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Five-Course Degustation | Fire

Five-Course Degustation | Fire

Tuesday, 8 October 2024 - 6pm. ‘Flare’ prevails in this theatrical journey where each element is touched by fire; enriched with heat, enveloped in flames or seared with embers.

$139 per guest - $49 wine pairing 

Smoked Greek yoghurt, aromatic rice, nagè tarragon oil, osetra caviar
Emir Kusbeci


Kaffir lime and brown butter rock lobster
Stephen Cocks


Porchetta, aged kimchi salsa, lettuce, ssamjang
Joon Ko


Charcoal grilled Wagyu, horseradish, shiso, kinoko
Hajime Horiguchi


Charred lemon sorbet raspberry bomb, Amalfi limoncello, smoked macadamia
Richard Kim

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Six-Course Degustation | Water

Six-Course Degustation | Water

Wednesday, 9 October 2024 - 6pm. Found in the depths of our local shores, an odyssey through treasures of the ocean and the tastes of the sea.

$149 per guest - $59 wine pairing 

Cured Ora King salmon, cucumber ketchup, Yarra Valley salmon caviar, Pepe Saya buttermilk, blackened cucumber, sea herbs
Matthew Bentley


Mooloolaba big eye tuna, amazu ponzu, mizuna
Hajime Horiguchi


Abalone infused with kelp sake, barley risotto, sautéed mushroom
Joon Ko


Toothfish, dried shiitake mushroom, watercress
Stephen Cocks


Cured hay smoked Wagyu, pickled sea grapes, fresh horseradish
Pawel Klodowski


Rhubarb and strawberry consume, rose water espuma, vanilla crème, lemon balm, balsamic pearls
Paul Smart

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Seven-Course Degustation | Earth

Seven-Course Degustation | Earth

Thursday, 10 October 2024 - 6pm. Discover the fresh and earthy flavours of local produce harvested from the land or grown beneath its surface. Uncover a hint of the earth’s most prized resources in each course with a touch of gold.

$159 per guest - $69 wine pairing 

Scampi ceviche, blue caviar, smoked oil, tomato water, yuzu gel, pickled kohlrabi
Joon Ko


Hervey Bay scallops, ikura, shiso, yuzu
Hajime Horiguchi


Grilled local reef fish, macadamia crumb, braised endive, citrus beurre blanc, pickled butternut squash
Pawel Klodowski


Confit duck, master stock, rice crisp, fresh herbs
Stephen Cocks


Lamb loin, salt bush crust, truffle, artichoke, Meredith Dairy feta, herbal jus
Paul Smart


Westholme Wagyu striploin MBS 9+, local mushrooms red miso butter, black garlic, kombu beef essence, potato tuile
Matthew Bentley


Dulcey, turmeric latte sponge, espresso soft crème, gold nuggets, Cantonese peanuts
Richard Kim

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