Jason McCauley was born in Port Lincoln, South Australia and moved to Nowra on the South Coast when he was 17. After working with his mother, in the famous Boatshed Restaurant, Jason’s passion for food really started to flourish. Jason’s quest for food then took him to Kangaroo Valley, where he worked with Sydney chef, Kate Winters.
Jason wanted to learn more and was eager to get the best techniques and produce under his belt, he moved to the big smoke (Sydney). Jason started his apprenticeship with Captain Cook Cruises which gave him great experience and was the real start of his career. Soon after that Jason moved on to the Centrepoint tower where he completed his apprenticeship. Jason’s road soon lead him to Barnaby’s in Parramatta, with a thirst for something different, he decided to dwelve into European catering where he learned the finer details of high volume catering and intricate plating.
Then came the best position he could have hoped for, as a Chef de Partie at the much lauded 3 hatted Banc restaurant under the guidance of Chef Liam Tomlin. As he moved onto Carpaccio in Leichhardt, it enabled him to make an appearance on the second series of master chef with their feast outside challenge between Carpaccio and Moretti’s.
His next head position was at Oliveto’s in Rhodes before moving onto his next big venture with Chef Danny Russo at Eatalia in North Strathfield. After a stint in Café Sicilia in Surry Hills where he was doing traditional Sicilian dishes that were a huge hit with the locals. Jason’s first group executive role was at Criniti’s, looking after 5 restaurants, changing menus and training up to 75 chefs. This is where we won the I love food awards 3 years running for best Italian. A Chef with immense experience and talent, we are proud to announce Jason is now currently the Executive Head Chef at Il Bacio.
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