Crystalbrook Byron has welcomed Tiffany Jones as its new Executive Chef, bringing over 30 years of experience in hatted restaurants, world-class catering, and luxury hotels. Known for her ingredient-first approach and deep respect for seasonality, Tiffany’s arrival marks an exciting evolution for Forest Byron Bay, the resort’s signature restaurant, as well as its conference and events offering.
With over 80% of produce sourced within a three-hour drive, Forest has long been a champion of local, sustainable dining. Now, under Tiffany’s leadership, the restaurant will further refine its farm-to-plate ethos, working closely with Northern Rivers growers, fishers, and artisans to craft dishes that honour the region’s rich biodiversity.
Guests can expect dishes like cured kangaroo carpaccio with Brookie’s Byron Dry Gin native plum emulsion, pan-fried market fish with saffron escabeche and crisp saltbush, and a Basque cheesecake with Davidson plum gel, all crafted to honour the region’s biodiversity.
Tiffany’s career includes leading pastry and savoury programs at some of Australia’s top dining destinations, representing Australia at the Gelato World Cup, and mentoring the next generation of chefs. Her food philosophy is simple: let the ingredients speak for themselves.
‘We’re thrilled to have Tiffany join us,’ said Scott Ratcliffe, General Manager. ‘Her passion for working with local producers, combined with her ability to create unforgettable dining experiences, will redefine the way guests eat, drink and celebrate with us.’
‘With her guidance, we’re also elevating our event dining, bringing a fresh perspective to seasonal, locally-driven cuisine for weddings, conferences and celebrations of all sizes.’
With Tiffany at the helm, Crystalbrook Byron is set to further establish itself as a must-visit destination for food lovers, event planners and travellers seeking an immersive culinary experience, with a menu that is grounded in place, driven by the seasons and designed to showcase the best of the Northern Rivers.
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