Wesley Cooper Jones grew up on the South Coast of New South Wales, guiding his interest in harnessing the wild landscape around him to obtain flavours and textures. Where ingredients are store-bought, he goes to great lengths to seek high quality produce.

His culinary passion landed him a job at New York City’s iconic Robertas in 2015. Being trained at this renowned establishment helped to shape his signature modern Italo-Australian cuisine.

Wesley’s philosophy enriches flavor and produce to its highest potential. He utilizes culinary techniques that highlight the most desired flavor of vegetables, seafood in its freshest form, and cured meats/artisan cheeses from an array of Sydney’s best purveyors.

His dishes are comforting and casual, with hints of sophistication and delicateness. His inclination to use wild herbs and native Australian weeds add depth and vibrancy to his dishes.