Set within 45 acres of lush subtropical rainforest and just a short stroll from the pristine sands of Tallow Beach, Crystalbrook Byron has long been celebrated as one of Australia’s most immersive luxury resorts.
Known for weaving the beauty of Byron Bay into every guest experience, the property blends nature, wellbeing and local culture with understated sophistication. Now, with the appointment of Tiffany Jones as Executive Chef, the resort’s culinary offering is entering an exciting new chapter.
A Seasoned Culinary Visionary
Tiffany brings with her more than 30 years of experience across some of Australia’s most acclaimed restaurants, luxury hotels and elite catering environments. She is widely recognised for her ingredient-first philosophy and unwavering respect for seasonality.
Her impressive career also includes stints as a Technical Chef and mentor on Zumbo’s Just Desserts and The Great Australian Bake Off, as well as contributions to first-class menus for China Eastern Airlines and consulting roles for iconic venues such as Longrain Melbourne.
"We’re thrilled to have Tiffany join us,” says Scott Ratcliffe, General Manager of Crystalbrook Byron. "Her passion for working with local producers, combined with her ability to create unforgettable dining experiences, will elevate the way guests eat, drink and celebrate with us.”
Forest Byron Bay: A Dining Destination Rooted in Place
At the heart of the resort’s dining experience is Forest Byron Bay, a Chef-hatted restaurant that embodies the spirit of the Northern Rivers. With a strong farm-to-plate ethos, Forest champions the produce, producers and personality of the local landscape. Under Tiffany’s leadership, this commitment will be taken to new heights, with deeper connections forged between the kitchen and the community’s growers, fishers and artisans.
"The new menu at Forest will lean into what’s already here - incredible local ingredients, strong producer relationships and a real sense of place,” she says. "I want guests to feel that in every dish, from the native plum emulsion on the kangaroo carpaccio to the burnt honey we harvest on-site for dessert.”
Menus that Reflect Byron’s Landscape
Tiffany has already begun curating menus that capture both the vibrancy and authenticity of the region. Breakfast brings a fresh, tropical start with dishes like the Byron bircher, blending oats, quinoa and amaranth with local yoghurt, papaya and pineapple jam, or lemon pancakes layered with mascarpone, banana, burnt honey and roasted macadamias.
Dinner showcases depth and seasonality, with highlights including slow-roasted lamb shoulder paired with smoked fregola and green olive jus, and the Bangalow sweet pork chop, served with native peach glaze and sugar loaf cabbage.
Desserts are equally inspired: a Basque cheesecake with Davidson plum gel or Tiffany’s show-stopping eleven-layer chocolate cake with pistachio ice cream and honey from the resort’s Flow hives.
Elevating Events and Celebrations
Beyond the restaurant, Tiffany will also guide the resort’s conference and events catering, reimagining wedding feasts, corporate gatherings and milestone celebrations with the same ethos of seasonality and locality.
"With Tiffany’s guidance, we’re elevating our event dining,” Scott adds. "Guests will experience a fresh perspective on locally driven cuisine, no matter the occasion.”
A Culinary Destination
For Tiffany, the setting itself is part of the magic. "There’s something special about working in a place where you can smell the salt air and hear the forest while you cook,” she says.
With her expertise, passion and producer-focused approach, Tiffany Jones is set to cement Crystalbrook Byron and Forest Byron Bay as must-visit destinations for food lovers, event planners and travellers alike - a culinary journey that is as deeply connected to its place as the rainforest that surrounds it.
