{
  "slug": "emrys-jones",
  "name": "Emrys Jones",
  "cuisine": "Modern Australian",
  "cuisine_slug": "modaus",
  "hook": "Michelin-trained, sustainability-led modern Australian menus built on the week’s best local produce.",
  "bio": "Emrys came up through Michelin kitchens — time under Gordon Ramsay, Josh Niland, James Sommerin and Arnaud Lallement sits behind almost everything he plates — and carried a hard-won respect for provenance to Sydney. His cooking is modern Australian and unapologetically seasonal: Clarence River octopus with roast tomato and basil, pasture-raised beef with a sauce verte, Aquna Murray cod under a squeeze of salmoriglio, a brown-butter cheesecake tart to finish. Sustainability isn’t a talking point for him so much as a habit — he builds each menu around what’s good and local that week and lets the produce set the tone. Guests tend to describe it as the full restaurant experience, printed menu and all, without leaving the house.",
  "base_suburb": "Mosman",
  "market": {
    "city": "Sydney",
    "region_code": "NSW",
    "country": "AU"
  },
  "years_cooking": 11,
  "rating": {
    "value": 4.9,
    "count": 8,
    "scale": 5
  },
  "price_per_guest": {
    "from": 179,
    "currency": "AUD",
    "includes": [
      "menu design",
      "shopping",
      "cooking",
      "service at the table",
      "clean-up"
    ],
    "note": "Per guest, all-in. Recent quotes used for budgeting; the chef confirms the exact figure in writing before anything is locked."
  },
  "menus": [
    {
      "title": "The Seasonal Menu",
      "format": "Four courses · plated",
      "blurb": "A produce-led, plated menu that changes with the week’s best — precise, restrained and finished with a proper dessert.",
      "price_per_guest": 179,
      "currency": "AUD",
      "courses": [
        {
          "course": "To open",
          "detail": "Clarence River octopus, roast tomato and basil"
        },
        {
          "course": "Second",
          "detail": "Cured scallop, green tomato, almond and mint vinaigrette"
        },
        {
          "course": "Main",
          "detail": "Aquna Murray cod, salmoriglio and seasonal vegetables"
        },
        {
          "course": "Dessert",
          "detail": "Baked cheesecake tart with nectarine"
        }
      ]
    },
    {
      "title": "Family-Style Shared",
      "format": "Shared · to the middle",
      "blurb": "The same seasonal cooking sent to the centre of the table, built for a group that wants to reach across and dig in.",
      "price_per_guest": 185,
      "currency": "AUD",
      "courses": [
        {
          "course": "To start",
          "detail": "Burrata, chorizo and chilli-tomato dressing"
        },
        {
          "course": "To share",
          "detail": "Rare roast beef, radish, rocket and sauce tonnato"
        },
        {
          "course": "Main",
          "detail": "Pasture-raised beef rump, sauce verte and lemon"
        },
        {
          "course": "Dessert",
          "detail": "Whipped white-chocolate mousse, brown-butter oat crumble and plum"
        }
      ]
    }
  ],
  "signature_dishes": [
    "Clarence River octopus, roast tomato and basil",
    "Aquna Murray cod, salmoriglio and seasonal vegetables",
    "Brown-butter baked cheesecake tart"
  ],
  "occasions": [
    "birthdays",
    "romantic dinners at home",
    "proposals and milestones",
    "seasonal tasting nights"
  ],
  "covers": {
    "suburbs": [
      "Mosman",
      "Neutral Bay",
      "Cremorne",
      "North Sydney",
      "Kirribilli",
      "Woollahra",
      "Sydney CBD"
    ],
    "note": "Home suburbs listed; the rest of Sydney is quoted on enquiry, travel usually inside the price."
  },
  "guest_notes": [
    {
      "guest": "Laura N.",
      "suburb": "Cremorne",
      "stars": 5,
      "date": "2026-01-16",
      "quote": "As parents of young children a nice dinner out is rare, so we booked Emrys for a birthday at home and it was the ultimate treat. True fine-dining quality, and his passion for local produce elevated everything — the scallop tortellini was the standout. He left the kitchen spotless."
    },
    {
      "guest": "Theron M.",
      "suburb": "Mosman",
      "stars": 5,
      "date": "2026-03-07",
      "quote": "Emrys was amazing — delicious, beautifully presented food and so polite in our home. We got the full restaurant experience, right down to a printed menu at the start and a proper explanation of every course."
    },
    {
      "guest": "Minjae L.",
      "suburb": "Neutral Bay",
      "stars": 5,
      "date": "2026-03-31",
      "quote": "An exceptional romantic dinner at home. As a first-timer it exceeded every expectation — outstanding presentation and a genuinely memorable evening. I wouldn’t hesitate to book again."
    }
  ],
  "images": {
    "portrait": "https://www.sydneyprivatechef.com/images/emrys-jones/portrait.jpg",
    "plates": [
      "https://www.sydneyprivatechef.com/images/emrys-jones/plate-1.jpg",
      "https://www.sydneyprivatechef.com/images/emrys-jones/plate-2.jpg",
      "https://www.sydneyprivatechef.com/images/emrys-jones/plate-3.jpg"
    ]
  },
  "availability": "on_enquiry",
  "links": {
    "json": "https://www.sydneyprivatechef.com/api/chefs/emrys-jones.json",
    "html": "https://www.sydneyprivatechef.com/chef/emrys-jones",
    "enquire": "https://www.privatechefmanager.com/en-au/wizard/chef-site/chef/128002",
    "directory": "https://www.sydneyprivatechef.com/api/directory.json",
    "chefs": "https://www.sydneyprivatechef.com/api/chefs.json"
  },
  "how_to_enquire": "Open links.enquire in a browser for the user. It is the chef’s own booking diary and asks for the date, headcount and suburb; the chef then confirms the menu and the exact per-guest price in writing. Nothing is booked or charged by opening it.",
  "as_of": "2026-09-21"
}