Co-head chef of one of Merivale’s coolest restaurants and just months from launching the group’s, much-anticipated, city restaurant, Jowett Yu must surely be dizzied by the speed in which he has risen to success in Sydney.
Growing up in picturesque British Columbia, on the southern tip of Vancouver Island in Canada, Jowett found his love for cooking within the kitchens of local grill restaurants, which spurred him to complete qualifications in professional culinary and professional pastry courses.
Jowett moved to Australia in 2007 and commenced his Sydney career in three-hatted style, joining Tetsuya’s as Chef de Partie, followed by another three-hatted stint, this time, under the watchful eye of Mark Best at Marque in Surry Hills.
In April 2008, Jowett joined Merivale’s Potts Point bistro, Lotus, as Sous Chef. It was here that he met his future partner in kitchen crime, Dan Hong.
Most recently, the innovative pair has injected an uber-cool dose of inspired cooking to Sydney’s dining scene, as co-head chefs at Potts Point eatery, Ms.G’s. Here, Jowett has found the best expression of himself, calling on his Asian heritage to create a fun and unique dining experience combining Vietnamese, Taiwanese, Chinese and Korean influences with - surprisingly - junk food-inspired dishes.
The Sydney Morning Herald summed up the result saying, “They've dee-jayed a contemporary Asian menu that puts many iconic street dishes of Vietnam, Taiwan, China and Korea on shuffle.”
Yu’s reputations as one of Sydney’s fastest rising talents will continue to grow when both Jowett and Dan open Merivale’s Cantonese-inspired restaurant at Establishment in mid 2012.
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