JW Marriott Gold Coast Resort & Spa unveiled an exceptional line up of food and beverage concepts, when the resort reopened on Sunday 20 December, 2020.
Under the direction of Head of Culinary, Paul Smart, the property has introduced six new venues, including two feature restaurants, Misono and Citrique, a Japanese whisky bar, within Misono, lobby lounge and bar, Chapter & Verse, JW Market and the Pool Pavilion.
Food and beverage experiences will also include Savour by JW in-room dining and a JW Garden. True to the JW Marriott brand’s philosophy, each venue is designed to nourish the soul, incorporating mindfully selected cuisines, local and seasonal produce, sustainably sourced ingredients, all combined with design-led interiors and superior service.
Paul Smart has joined the JW Marriott Gold Coast Resort & Spa following two decades working for well-established and respected restaurants across the globe. Most recently Paul was Executive Chef at the Sofitel Legend Metropole Hanoi, where he led the kitchen teams across 10 prestigious venues. Previous roles have also seen him work in the kitchens of SO Sofitel Bangkok and The Ritz in London.
Paul returned to the Gold Coast in July 2020 to join JW Marriott’s pre-opening team, and now provides his creativity and expertise across all food and beverage venues to deliver on the high brand standards, whilst also championing their local environment. He said, “I’m thrilled to be working on such an exciting project and opening, which will not only debut the JW Marriott brand in the market but also bring a new level of luxury and dining experience to the Gold Coast.
“Sourcing and working with local producers from across the Sunshine State to create natural and nourishing yet sophisticated menu options has been a highlight. I’m extremely passionate about sourcing sustainably and locally so this role was an obvious fit for me and I look forward to sharing what we’re extremely proud to have created with our future guests.”
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