“It is with great pleasure that I announce the appointment of Jane-Therese Mulry as Executive Chef for The Siam effective November 16th. Chef and I first worked together when I recruited her to Qualia, so I am intimately familiar with her food philosophy and expertise. Her food represents her culinary soul and should always be fresh, locally grown and produced, healthy, environmentally sustainable, modern and simple, uniquely prepared and imaginatively presented. She will be a great addition to an already outstanding team. So please help me welcome Chef Jane-Therese to The Siam and Bangkok” – Jason Friedman, General Manager of The Siam.
Australian-born and educated, Jane-Therese Mulry has travelled extensively, gaining invaluable experience working for some of the best hotels and restaurants around the world.
After completing her four-year apprenticeship in Cairns, Australia and working at The Hyatt Regency in Coolum for three years, Jane-Therese ventured to South Africa in 1995 to broaden her culinary horizons. Over the next few years, she worked within the kitchens of some of South Africa’s world-class hotels including The Mount Nelson, where she assisted with the opening of The Cape Colony Restaurant.
In late 1997, Jane-Therese was drawn to the bright lights of London’s ruthless culinary industry where she met the legendary Marco Pierre White who, at the time, was the youngest chef ever to be awarded three Michelin Stars. She worked within the kitchens of this culinary genius, first at Quo Vadis, The Mirabelle and Titanic, and later at MPW Canary Wharf where she was appointed Marco’s first female Head Chef.In late 2000, Jane-Therese returned to South Africa when she was approached to open the country’s first five-star airport hotel as Executive Chef of the Johannesburg Sun Inter-Continental Hotel. Her restaurant, Quills, won Tendermint’s Restaurant of the Year and Jane-Therese was recognized as one of South Africa’s leading hotel chefs.
After three years at The Airport Sun, Jane-Therese spent a year at The Johannesburg Park Hyatt before being approached by The Saxon Hotel and Spa – voted best boutique hotel in the world for the past eleven years running at the World Travel Awards – to assist them with their culinary objectives. She remained at The Saxon until late 2006 before returning home to Australia.
In December 2006, Jane-Therese accepted the position of Executive Chef at Voyages Cradle Mountain Lodge – voted Best Resort 2008 at the Gourmet Traveller Awards – where she spent almost two years managing the kitchens of this celebrated Tasmanian resort.
In September 2008, Jane-Therese returned to her state of origin when she was offered the position of Executive Chef at Australia’s world-class luxury resort, Qualia. During her time at Qualia, Jane-Therese worked alongside leading Australian chefs at various high-profile events including Peter Gilmore, Matt Moran, Tetsuya and Shannon Bennett to name a few. Nestled on the northernmost tip of Hamilton Island on the Great Barrier Reef, Qualia has received many international accolades including Condé Nast Traveller’s Best Hotel in the World 2012. In late 2011, Jane-Therese was selected to appear in a publication “Signature Dishes” which profiles some of Australia’s leading chefs. Her innovative wagyu beef dish was chosen for the front cover of the book which was released in May 2012.
After three-and-half years at qualia and a much-needed sabbatical travelling around Australia visiting culinary destinations, Jane-Therese embarked on a “Principles of Diet and Nutrition” course to help her gain a more in-depth understanding of special dietary guests and their evolving needs/conditions… a very valuable addition to her already extensive culinary knowledge. In December 2012, she returned to her beloved Africa when she was approached to consult as Executive Chef to Wilderness Collection – a premium collection of luxury five-star properties located throughout the African region. In this role she has been responsible for developing and implementing the culinary concepts of each property including a pioneering raw food concept with a key focus on health, nutrition and alternative eating preferences.