Crystalbrook Byron has welcomed Tiffany Jones as its new Executive Chef, bringing more than 30 years of experience across some of Australia’s most acclaimed restaurants, luxury hotels, and high-end catering. Known for her ingredient-first philosophy and deep respect for seasonality, Jones’s arrival signals an exciting new chapter for Forest Byron Bay, the resort’s signature restaurant, as well as its conference and events offering.
Set within 45 acres of subtropical rainforest and just a short walk from Tallow Beach, Crystalbrook Byron is deeply connected to its natural surroundings. With a focus on celebrating Byron Bay and delivering authentically local experiences, the resort invites guests to engage with the region through thoughtful design, wellbeing, and food. Forest extends this commitment, offering a dining experience that reflects the landscape, producers, and personality of the Northern Rivers.
Under Tiffany’s leadership, the restaurant will continue to evolve its farm-to-plate ethos, working even more closely with local growers, fishers, and artisans to create a menu that feels distinctly of Byron.
“We’re thrilled to have Tiffany join us,” said Scott Ratcliffe, General Manager. “Her passion for working with local producers, combined with her ability to create unforgettable dining experiences, will elevate the way guests eat, drink, and celebrate with us.”
“With her guidance, we’re also elevating our event dining, bringing a fresh perspective to seasonal, locally driven cuisine for weddings, conferences, and celebrations of all sizes,” he added.
“There’s something special about working in a place where you can smell the salt air and hear the forest while you cook,” says Jones. “The new menu at Forest will lean into what’s already here — incredible local ingredients, strong producer relationships, and a real sense of place. I want guests to feel that in every dish, from the native plum emulsion on the kangaroo carpaccio to the burnt honey we harvest on-site for dessert.”
That sense of place carries through every part of the menu, from morning to evening. At breakfast, the Byron Bircher blends oats, quinoa, and amaranth grains with local yoghurt, papaya, and pineapple jam. Lemon pancakes are served with mascarpone, banana, burnt honey, and roasted local macadamias.
In the evening, the menu leans into richness and texture. Slow-roasted lamb shoulder comes with smoked fregola, braised dark leaves, and green olive jus. The Bangalow Sweet Pork chop is paired with a native peach glaze, grilled sugar loaf cabbage, green apple, and mizuna.
For dessert, a Basque cheesecake with Davidson plum gel offers a bright, creamy finish. Or guests can opt for Jones’ signature Eleven-layer chocolate cake, served with pistachio ice cream and burnt honey collected from the resort’s four on-site Flow hives.
In addition to her restaurant and hotel credentials, Tiffany has worked on shows like Zumbo’s Just Desserts and The Great Australian Bake Off as a technical chef and mentor. Her desserts have featured in China Eastern Airlines’ first-class menus, and she has consulted for top-tier venues including Longrain Melbourne.
Tiffany’s food philosophy remains simple: let the ingredients speak for themselves.
With her at the helm, Crystalbrook Byron and Forest are set to further establish as must-visit destinations for food lovers, event planners, and travellers seeking an immersive culinary experience, with a menu that is grounded in place.
Editor’s Notes – What’s in a name? Well, all of our love, sweat and tears as we see our family of hotels grow. Please note, Crystalbrook hotel names should not be shortened or altered. For example, Crystalbrook Kingsley should not be referred to as The Kingsley or Kingsley. Correct hotel names: – Crystalbrook Albion
– Crystalbrook Bailey
– Crystalbrook Byron
– Crystalbrook Flynn
– Crystalbrook Kingsley
– Crystalbrook Riley
– Crystalbrook Vincent
