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Koko at Crown Melbourne
Experience the serene ambience created by internationally renowned designer, Tony Chi amidst the tranquil surrounds of a Japanese water garden at Crown’s signature teppanyaki restaurant, Koko.
Koko offers authentic teppanyaki and à la carte menus for guests to choose from and is renowned for its impeccable sushi and sashimi, delicately prepared by our chefs. Koko also features an impressive sake bar, offering the city's best range of aged and exclusive sake from both Australia and Japan.
Kelly Jackson
Executive Chef, Melbourne
Kelly Jackson, has spent the past six years working as an experienced, passionate and highly respected Executive Chef at Crown Melbourne.
Originally, from London, has spent time as a chef on the famed cruise liner ‘The QE2‘, worked at for a The Republic Restaurant in Canberra and as Chef de Cuisine at Le Restaurant in the Regent Hotel in Melbourne. He spent 16 years working his way around the world in senior positions at The Four Season Hotels in the West Indies and London, the luxurious Sandy Lane Hotel & Spa in Barbados, Caprice Holdings in Dubai and Hotel Le Gray in Beirut. A highlight was the three years Kelly spent at the Burj Al Arab Hotel in Dubai.
In 2012 Kelly took up the opportunity to be involved in the running of Crown’s premium restaurants, and less than a year later, he was promoted to Executive Chef of Crown Events & Conferences, managing one of the busiest kitchens in Australia.
Kelly’s multicultural and modern approach to cooking, using predominantly locally sourced ingredients, gives his menus a quality rarely seen in such large scale.
Ging Thai at Crown Melbourne
GING THAI offers fresh, true Thai food with a twist. With delicious smells and tastes, bright colours and flavours and no-fuss exceptional service it’s a place to catch-up and unwind over fresh food and enticing handmade cocktails in a welcoming, lively restaurant and bar.
On Saengyojanr - GING THAI
With over 30 years’ experience garnered in kitchens across Asia and Melbourne, On Saengyojanr began her cooking apprentice as a young girl in Bangkok, watching her mother and grandmother in the kitchen.
Since her childhood spent growing up in family-run restaurants in Thailand, Saengyojanr has come a long way – to her current role as Head Chef at Crown Melbourne’s riverside restaurant GING THAI.
At the age of just 12 she started her informal apprenticeship – working in her Aunt’s restaurant in Bangkok preparing herbs and learning about the complexities and subtleties inherent in traditional Thai cuisine from her mother and grandmother.
Since 1997, Saengyojanr has been instrumental in bringing the best Thai food to Crown across its restaurants, events and conferencing and VIP business, including her time leading the kitchen at Crown Melbourne’s Long Chim restaurant for the last two years.
Bistro Guillaume at Crown Melbourne
Opening its doors a decade ago, Bistro Guillaume has since become a culinary institution in the Melbourne food landscape. Through a relaxed and innovative approach to fine dining, Chef and founder Guillaume Brahimi offers guests his modern take on French Bistronomy; championing the finest local Australian produce in the process.
Nobuyuki Matsuhisa - Nobu
Nobuyuki Matsuhisa, known to the world as Nobu, is the acclaimed and highly influential chef of Nobu and Matsuhisa restaurants.
Nobu traces his professional ambition to the day his older brother took him to a sushi restaurant for the first time. He knew he was destined for a career in the kitchen.
After school, Nobu spent seven years working in a Tokyo sushi restaurant, before accepting an offer to open a restaurant in Lima. Weaving Peruvian influences into his dishes, this was the creation of his signature style.
A decade later, Nobu opened Matsuhisa in L.A. to rave reviews and instant success. It was here that his longtime friendship and business relationship with Robert De Niro began. At De Niro’s urging, they opened Nobu in New York City in 1994 – it too was an instant hit.