Ahead of its highly anticipated opening later this spring, The Grand Saddles Lodge, the luxury retreat coming to the acclaimed Saddles Mount White precinct, has appointed Jason White as Executive Chef, bringing one of Australia’s leading emerging culinary talents to the Central Coast.
White will shape the culinary direction across the Lodge’s signature restaurant, The Hawkesbury, Art Deco-inspired piano bar Ned’s, and in-house dining. He is joined by Zoe Brunton as Sommelier, overseeing the Lodge’s wine programme and Wine Room, while Marlon Kigonya has been appointed Hospitality Director across the wider Saddles Mount White precinct.
White joins The Grand Saddles Lodge from multi-award-winning regional Victorian destination restaurant Brae, where he was Head Chef, following experience in some of Sydney’s most acclaimed kitchens, including Firedoor, Spice Temple, Rockpool, Sepia, Sixpenny and Saint Peter, as well as Noble Rot and Bonhams in London, and Fäviken in Sweden.
At The Hawkesbury, White will create menus that feel distinctly Australian and closely connected to their surroundings, working with trusted farmers, growers, fishers and makers from the Central Coast, Hawkesbury and further afield, with cooking over fire featuring throughout. A keen gardener, White will also draw inspiration and ingredients from the Lodge’s on-site herb and vegetable gardens as they evolve throughout the seasons.
“As a chef, you don’t often get the opportunity to shape a restaurant like this from the very beginning. I’ve been fortunate to work in places where the journey and the setting are as much a part of the experience as what arrives on the plate, and that’s what excites me about The Hawkesbury. We have an incredible landscape, exceptional produce on our doorstep and the opportunity to create a restaurant people will genuinely want to travel for,” said White.
Joining White is Zoe Brunton, appointed Sommelier following roles as Head Sommelier at acclaimed Sydney restaurants Monopole and Olympus. Brunton will oversee the Lodge’s wine programme and Wine Room, developing a significant cellar with a particular focus on unique Australian wines and small, boutique producers.
Known for an intuitive and welcoming approach to wine, Brunton will bring a sense of discovery to the programme, pairing considered selections with knowledgeable, approachable service. This focus on independent and boutique producers will extend across the Lodge’s broader beverage offering.
Marlon Kigonya completes the senior hospitality team as Hospitality Director across the Saddles Mount White precinct, encompassing The Grand Saddles Lodge, The Barn and The Homestead. With two decades of experience spanning the Jamie Oliver Restaurant Group, Sydney’s Kensington Street dining precinct, Love Tilly Group and Two Good Co., Kigonya will lead the guest experience across the destination.
Building on the warm, familiar hospitality for which Saddles is already known, Kigonya will help establish a distinct identity for each venue while ensuring the experience feels connected across the precinct, from dinner at The Hawkesbury and drinks at Ned’s to weddings, events and overnight stays.
“This isn’t simply another restaurant, bar or hotel opening. It’s an opportunity to help bring John Singleton’s vision to life and create something with the potential to become part of the Australian hospitality landscape for generations. The chance to contribute to a legacy project like this is incredibly special,” said Kigonya.
