JW Marriott Gold Coast Resort & Spa has unveiled its line-up of food and beverage concepts, which will open along with the resort on December 20.
Under the direction of Head of Culinary Paul Smart, the property will introduce six new venues including two feature restaurants Misono and Citrique; a Japanese whisky bar, within Misono; lobby lounge and bar, Chapter & Verse; JW Market and the Pool Pavilion. The hotel’s food and beverage experiences will also include Savour by JW in-room dining and a JW Garden.
Smart was most recently executive chef at the Sofitel Legend Metropole Hanoi, where he led the kitchen teams across 10 venues.
“I’m thrilled to be working on such an exciting project and opening, which will not only debut the JW Marriott brand in the market but also bring a new level of luxury and dining experience to the Gold Coast,” he said.
“Sourcing and working with local producers from across the Sunshine State to create natural and nourishing yet sophisticated menu options has been a highlight. I’m extremely passionate about sourcing sustainably and locally so this role was an obvious fit for me and I look forward to sharing what we’re extremely proud to have created with our future guests.”
JW Marriott Gold Coast Resort & Spa general manager Ravinder Dhesi said Smart and his team will help bring their vision in the kitchen and food and beverage venues to life.
“His international reputation working in luxury venues, together with his experience in sourcing local, will ensure we deliver something truly exceptional and like nothing else available along this stretch of the Gold Coast,” Dhesi said.