Get to know me

Hello, I'm

a Professional
Chef with over
17 years of
experience in
the culinary
industry.

jordan tawnell Monkhouse

Hi, my name is Jordan Tawnell Monkhouse, and I am a
professional chef specializing in new hotel openings,
results-driven KPIs, and ensuring team retention and
return. For me, the essence of being a chef lies in the
exhilaration of cooking and the anticipation that
accompanies stepping into the kitchen each day.

My culinary philosophy revolves around infusing dishes
with heartfelt passion, narrating a compelling story of the
ingredients showcased on the plate.

I take immense pleasure in incorporating locally-grown
produce into my creations, recognizing the importance of
supporting local farmers and producers through my
work. With unwavering dedication to my craft, I have
honed my skills through years of experience in renowned
establishments, perfecting my ability to create
gastronomic wonders that delight the senses.

My exceptional talent and unyielding pursuit of culinary
excellence have earned me recognition and accolades
from both patrons and peers alike.

who am i?

Head Chef

As the head chef of Garden State Hotel, I
managed financials for the Pub, Events, and
Tippy Tay Restaurant & Bar, consistently
achieving labor budget targets. I maintained
high GP, boosted food revenue, and improved
customer satisfaction significantly. I fostered
a positive team culture with excellent
retention and oversaw a team of excellent
chefs and kitchen hands.

Garden State Hotel & Tippy Tay

Director of Culinary & F&B Operations

As the Director of Culinary & F&B Operations
for the first Hyatt Centric in Australia, I
transitioned from Executive Chef in April
2022. I managed operations for four outlets,
led a team of front-of-house and back-of-
house members, and ensured exceptional
service. I designed menus, implemented roll-
outs, maintained recipe matrix and costings,
and delivered monthly profit and loss
reports. I spearheaded the pre-opening of
TOMA - Taste of Melbourne Australia,
rebranded it to Langlands Bar & Restaurant,
and led the pre-opening of Bellarine, a
versatile meeting and events space. I
fostered strong relationships with suppliers,
vendors, and stakeholders to ensure smooth
operations and guest satisfaction.

Hyatt Centric Melbourne

Group Executive Chef (Pre Opening)

As Group Executive Chef for a six-month
placement, I assisted in opening five brands:
North & Common, Olivine Wine Bar, Chapter
Place, The Interlude, and Adina Serviced
Apartments. I oversaw full culinary
responsibility and successfully launched all
venues in May 2023. I designed unique
Conference & Events menus with a focus on
healthy, personalized options. Leading a
team of thirty chefs, including a hatted Head
Chef at North & Common, I navigated
challenges unique to the Pentridge prison
site, ensuring food safety compliance and
fostering a positive work environment.

Destination Pentridge