Meet The Chef
Paul Smart, Executive Chef
Having joined the JW team, Paul Smart provides creativity and expertise across all food and beverage venues to deliver on the high brand standards, whilst also championing their local environment. Sourcing and working with local producers from across the Sunshine State to create natural and nourishing yet sophisticated menu options has been a highlight. Paul is extremely passionate about sourcing sustainably and locally so this role was an obvious fit for him.
Paul's culinary expertise, creativity and connections help bring the resorts vision in the kitchen and across our six food and beverage venues to life. His international reputation in luxury venues, together with his commitment to source the freshest local produce ensured we deliver something truly exceptional and like nothing else available along this stretch of the Gold Coast. Paul Smart joined JW Marriott Gold Coast Resort & Spa in October 2020 following two decades working for well-established and respected restaurants across the globe. Most recently he was Executive Chef at the Sofitel Legend Metropole Hanoi, where he led the kitchen teams across 10 prestigious venues. He had also worked in the kitchens of SO Sofitel Bangkok and The Ritz in London, along with the open of room 81, a well renowned fine dining restaurant here on the Gold Coast.
True to the JW Marriott brand's philosophy, each venue is designed to nourish the soul, incorporating mindfully selected cuisines, local and seasonal produce and sustainably sourced ingredients; all combined with design-led interiors and superior service.
The resort's signature JW Garden enables a farm-to-table concept for the food and beverage venues, allowing chefs to sustainably elevate their menus with seasonal herbs, edible flowers, fruits, and vegetables. Featuring fruit trees, herbs, a native bee house, and worm farm, the JW Garden will offer daily experiences and activities for guests at the resort, who are able to walk through the gardens and see the fresh produce used in the resort's menus firsthand. Paul hosts regular garden tours and onsite cooking classes demonstrating creative ways in which the seasonal produce can be used.
