Jerry Tian is known for his extraordinary creativity and is heavily influenced by East-Asian and Spanish cuisine.
Josh has worked at The Square restaurant (2 Michelin stars) and The French Laundry (3 Michelin stars). He returned to London and opened Kitchen W8 (1 Michelin star in the first year).
Since returning to Australia he has worked at multiple hatted restaurants and now moved into the corporate environment, as an executive chef of 5 start hotels and now Executive Chef for Crown Resorts at Flemington racecourse.
"The consistency of Lumina lamb is definitely there - it's such an important factor when cooking for large numbers of people and one of the key drivers for any large scale business like Crown Resorts."