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Star chef for Fairmont Blue Mountains

FairmontResort_John Slaughter

Fairmont Resort Blue Mountains has appointed John Slaughter as Executive Chef to oversee the hotel’s food and beverage operations in the four dining outlets.

Slaughter will play a key role in overseeing management of the dining outlets, Sublime Lounge, Embers Dining, Eucalypt Restaurant and Jamison’s Restaurant, in-room dining as well as events and banquets catering.

“I am delighted to have joined the team here at Fairmont Resort Blue Mountains in an incredible location that can inspire great F&B offerings,” Slaughter said.

Since joining the resort, John has enhanced the Embers Dining menu including the creation of a new signature dish, ‘Caramelised fig with Jannei goats curd, target beetroot, pinenut and aged balsamic’. The changes have been very well-received by in-house guests as well as local residents.

The Australian-born chef brings 26 years of experience in the hotel industry with previous tenures at various Accor hotels. He will inject his own style of being creative with local produce to the F&B offerings, which will see new menus rolled out over the next few months.

The Fairmont Resort Blue Mountains offers a culinary experience from the entire region with an enviable selection of five stunning dining locations designed to meet any mood or occasion.

Whether it is a sophisticated high tea in Sublime Lounge, an intimate fire-side dining in Embers, modern dining in Eucalypt or a delightful buffet breakfast in Jamison’s, there is something for everyone in one place.

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