Jay has a wealth of experience managing industry-leading hotel restaurants in both Nepal and Australia. Most recently, he led the team at one of Hobart's top Italian restaurants Tesoro, which was honoured with a gold medal in the 'Best Restaurant (In a Hotel or Accommodation Venue)' category at the 2023 THA Awards.
You can also count on Jay as Tesoro's resident expert on Tasmanian gin and tonic, so be sure to say hello to Jay and ask him about his latest favourite tipple!
Q: We know you’ve worked at some amazing hotels and restaurants in your career. Can you tell us more about your background and any career highlights?
With over a decade of experience in the Food and Beverage industry, I embarked on my hospitality journey in 2012 in Nepal, where I pursued my Degree and completed a traineeship in the industry. Over the years, I've had the privilege of working at prestigious boutique and luxury hotels in Nepal, Sydney, and Hobart. Some of the career highlights that stand out include my diverse roles in Food and Beverage venues across these locations, which have significantly expanded my understanding of global flavours and dining experiences.
These experiences have played a pivotal role in shaping my passion for delivering exceptional dining experiences, seamlessly blending my academic knowledge with practical expertise as a Food and Beverage Manager.
Q: What’s the best part of being a Food and Beverage manager?
As a Food and Beverage Manager, I find great fulfillment in creating a space where guests can come together, celebrate, and savour exceptional food, service, and experiences. The essence of hospitality, for me, lies in making every guest's visit memorable while nurturing a team that shares the same commitment to excellence. This is what makes being a manager so rewarding.
Q: Have you ever been to Italy? Where did you go and what was your most memorable foodie experience there?
While I haven't had the chance to visit Italy, I've been fortunate to work closely with Italian culture and cuisine throughout my career in Nepal and Australia. One of the most memorable foodie experiences was at Rox Italian Restaurant in Nepal, where I had the pleasure of savouring the classic Cacio e Pepe. That dish, made with pecorino cheese and black pepper, was a delightful revelation.
Q: The Tesoro menu is a real treasure trove of gourmet treats. If you could choose only one, what is your favourite ‘must try’ dish?
One standout gem on the Tesoro menu that I highly recommend is the 'Chorizo and Calamari Pizza’. What makes this dish special is its authentic sourdough pizza base, a testament to preserving the essence of Italian cuisine. The combination of savoury chorizo and tender calamari on this unique pizza is a delightful fusion of flavours. The smokiness of the chorizo complements the mild sweetness of the calamari, creating a harmonious blend of tastes that's both rich and satisfying.
Q: We know you have a passion for all things wine and spirits, and you're a strong supporter of local products. What gems will diners discover on the Tesoro drinks list?
One of the standout features of our drinks list is our exceptional selection of local Tasmanian wines, particularly notable for its exceptional whiskey production. We take great pride in featuring a handpicked assortment of wines sourced from nearby vineyards in the state, providing diners with an authentic taste of the local terroir. Whether you prefer a crisp and refreshing white wine or a bold and velvety red, our local wine list highlights the diversity and quality of wines produced right in our own backyard. For those who appreciate a fine whiskey or gin, our drinks list also boasts a selection of local spirits.
Q: When you’re out on the town with friends, what’s your tipple of choice?
When I'm out on the town with friends, my tipple of choice is often to explore the cocktails at different venues. I have a great appreciation for the creativity that mixologists bring to the cocktail-making craft. It's not just about the drink itself; it's about the artistry, the balance of flavours, and the unique twists that each establishment offers. On my days off, I'm always up for trying something new and savouring the innovative cocktails that each place has to offer. It's a wonderful way to not only enjoy good company but also experience something new and creative!
