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Originally from a dairy farm in South Australia, Jones began her career as a kitchenhand in Adelaide.<\/p>\n
She later worked as a sous chef at Maggie Beer’s restaurant Charlick’s before moving to London, where she joined the pastry team at the luxury Grove Hotel under Michelin-star chef Chris Harrod.<\/p>\n
She has also worked alongside Justin North at Becasse and Etch in Sydney, with Colin Fassnidge at his Paddington pub Four in Hand, and at Lotus Dining Group.<\/p>\n
Jones joined Crystalbrook the same week Ex-Tropical Cyclone Alfred hit.<\/p>\n
“We changed all the menus within the first month of me joining thanks to the cyclone,” she said.<\/p>\n
“It wiped everything out and we had five days of shutdown so I started with empty cool rooms and freezers, which was terrifying but it meant we could launch straight into the new menus.”<\/p>\n
Crystalbrook Byron was also runner-up in the Best Resort category, which was won by JW Marriott Gold Coast Resort & Spa, at the awards.<\/p>\n","protected":false},"excerpt":{"rendered":"
CRYSTALBROOK Byron’s executive chef Tiffany Jones has been named Hotel Chef of the Year at the 2025 Hotel Management Awards, announced at The Fullerton Hotel Sydney last week. Jones, who has championed a strong farm-to-table philosophy since joining the resort in March, said she was surprised and excited by the accolade. “It’s been a very, […]<\/p>\n