Chef Profile

Jed Archdeacon has his roots in Perth, Western Australia. He starting cooking at the age of just 15, under the inspirational guidance of renowned chef Cheong Liew at his restaurant at the Perth Parmelia Hilton. From there he followed Cheong to the Grange Restaurant at the Adelaide Hilton.

The wide world beckoned, and Jed pursued his love for fine cuisine at the Como Hotels in the Maldives, before opening the sister property in Bhutan. Jed became Chef de Cuisine at Dubai's 'Eau Zone' restaurant, receiving a popular vote as 'Top Restaurant ' in Dubai at the time. Jed then island-hopped, spending time with the Anatara Hotel Group, the Six Senses destination spas in Thailand and Ritz Carlton's 'Reserve Krabi'.

Jed's style of cuisine is founded on a passion for fine local produce and creating a strong 'sense of place', all the while reducing carbon miles, supporting organic produce and working with local suppliers with the aim to create mutually beneficial relationships.

His current techniques draw on his experiences in fine dining in Australia, Asia and the Middle East. At Southern Ocean Lodge, Jed blends a bounty of excellent regional produce with a global perspective on preparation and flavour in the very best take on South Australia's attitude to cuisine; 'a melting pot of flavour cultures and world leader in culinary produce'.

Gourmet Traveller 2010 Travel Awards

Southern Ocean Lodge has been awarded the popular voted Best Lodge Award at the Gourmet Traveller Awards. Regarded as a recognition of the best operators in the Australian tourism industry, the accolade is thrilling! Our most sincere thanks go to the standout team at Southern Ocean Lodge and all who voted. Thank you! > more