Jackson Smith
Chef
JACKSON SMITH, Head Chef at Malo Restaurant
Originally hailing from Otane in Hawke's Bay, Jackson Smith started his culinary career at the acclaimed Terroir Restaurant at Craggy Range before his curiosity led him away from the Bay to some of the country’s top kitchens. After moving to Sydney in 2012, his view on food changed dramatically while working with the great team of Gastro Park.
On the arrival of his son Louis, Jackson and his partner Sophie returned to the Hawke’s Bay where Jackson held positions under local esteemed chefs Leyton Ashley and Ashley Jones.
When the chance arose to head up the Malo kitchen, Jackson leapt at the opportunity to work with a dynamic young team with a commitment to producing fresh, local and seasonal fare. Jackson takes inspiration from Hawke's Bay's rich agricultural and farming history using local produce as much as possible.
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