Jacques ReymondHaving discovered his passion for cooking at his family's Hotel du Nord in Cuiseaux in France at the age of 11, Jacques went on to work as a chef in Burgundy, Paris, Sth America, Spain and England before arriving in Australia in 1983 with wife Kathy.Jacques is very much the chef in the kitchen, the figurehead for his flagship restaurant Cuisine du Temp.. He is always challenging his food, always researching new cooking techniques, approaches, & equipment for better results and something new. Read More Read Less