Grand Saddles Lodge Names Jason White Executive Chef
Former Brae head chef Jason White joins The Grand Saddles Lodge ahead of its spring opening, alongside Zoe Brunton and Marlon Kigonya.
The short answer
The Grand Saddles Lodge has appointed former Brae head chef Jason White as executive chef ahead of its spring launch. White leads culinary venues alongside newly appointed sommelier Zoe Brunton and hospitality director Marlon Kigonya.
“As a chef, you don’t often get the opportunity to shape a restaurant like this from the very beginning. I’ve been fortunate to work in places where the journey and the setting are as much a part of the experience as what arrives on the plate, and that’s what excites me about The Hawkesbury. We have an incredible landscape, exceptional produce on our doorstep and the opportunity to create a restaurant people will genuinely want to travel for”
The short version
- Jason White joins The Grand Saddles Lodge as executive chef after leading the kitchen at Brae.
- Zoe Brunton takes over beverage operations and the Wine Room following sommelier tenures at Monopole and Olympus.
- Marlon Kigonya directs hospitality across the full precinct, spanning the Lodge, The Barn, and The Homestead.
The Grand Saddles Lodge has appointed former Brae head chef Jason White as executive chef ahead of its opening later this spring on the Central Coast [1]. White leads culinary operations across the luxury retreat, joined by sommelier Zoe Brunton and precinct hospitality director Marlon Kigonya to open signature dining venue The Hawkesbury and piano bar Ned's [1].
Who is leading food and beverage at The Grand Saddles Lodge?
Jason White takes charge as executive chef, directing food operations across the retreat's primary restaurant The Hawkesbury, Art Deco-inspired piano bar Ned's, and all in-house guest dining [1]. eHotelier reported that White previously served as head chef at regional Victorian dining destination Brae [1]. His background spans several premier Australian establishments, including Firedoor, Spice Temple, Rockpool, Sepia, Sixpenny, and Saint Peter [1]. Internationally, White logged kitchen experience at Noble Rot and Bonhams in London, as well as Fäviken in Sweden [1].
Working alongside White, Zoe Brunton joins the property as sommelier [1]. Brunton previously worked as head sommelier at Sydney venues Monopole and Olympus [1]. In her new role, she manages the Lodge's overarching wine programme and Wine Room [1].
What dining concepts will open at the property?
The Grand Saddles Lodge features two dedicated guest beverage and dining venues alongside internal room dining services [1]. Menus at The Hawkesbury will center around open-fire cooking and regional sourcing from the Central Coast, the Hawkesbury district, and surrounding farming areas [1]. White will also harvest produce directly from on-site herb and vegetable gardens designed to change across seasons [1].
Beverage operations feature Ned's, an Art Deco-inspired piano bar, alongside a specialized Wine Room overseen by Brunton [1]. Brunton's cellar selections will highlight independent Australian labels and small boutique wine producers, extending similar buying standards across the retreat's entire drinks portfolio [1].
How does the leadership team divide precinct responsibilities?
Operational leadership spans both lodge-specific roles and broader estate management across the Saddles Mount White precinct [1]. As hospitality director, Marlon Kigonya oversees the multi-venue destination, which integrates The Grand Saddles Lodge, The Barn, and The Homestead [1]. Kigonya brings two decades of operational background from positions with the Jamie Oliver Restaurant Group, Kensington Street dining precinct, Love Tilly Group, and Two Good Co. [1].
| Executive | Appointed Role | Core Venue Responsibilities | Notable Prior Experience |
|---|---|---|---|
| Jason White | Executive Chef | The Hawkesbury, Ned's, in-house dining | Brae, Firedoor, Saint Peter, Fäviken |
| Zoe Brunton | Sommelier | Wine programme, Wine Room, beverage lists | Monopole, Olympus |
| Marlon Kigonya | Hospitality Director | The Grand Saddles Lodge, The Barn, The Homestead | Jamie Oliver Restaurant Group, Love Tilly Group |
What is the scale and ownership of the Saddles Mount White destination?
The retreat represents part of businessman John Singleton's broader hospitality footprint at Mount White [1]. According to eHotelier, Kigonya is tasked with connecting guest journeys between casual estate dining, overnight lodge accommodation, private events, and weddings [1]. The estate combines the existing Saddles operation with the new lodge facilities to create an integrated destination dining experience north of Sydney [1].
Reported by
This article was written from the following reporting. Follow the links for the original coverage.
- [1]Grand Saddles Lodge Names Jason White Executive Chef— eHotelier
Frequently asked
+Who was appointed executive chef at The Grand Saddles Lodge?
Jason White has been appointed executive chef. He was formerly head chef at Brae in regional Victoria and previously worked at venues including Firedoor, Saint Peter, Sepia, Sixpenny, Rockpool, Spice Temple, Noble Rot, and Fäviken.
+What restaurants will operate at The Grand Saddles Lodge?
The retreat features The Hawkesbury, a signature restaurant centered on cooking over fire, alongside Ned's, an Art Deco-inspired piano bar, a dedicated Wine Room, and in-house guest dining.
+Who manages the wine programme at The Grand Saddles Lodge?
Zoe Brunton manages the wine programme and Wine Room as sommelier. She previously served as head sommelier at Sydney dining rooms Monopole and Olympus.
+What is Marlon Kigonya's role at the precinct?
Marlon Kigonya serves as hospitality director across the entire Saddles Mount White precinct, which includes The Grand Saddles Lodge, The Barn, and The Homestead.
+When is The Grand Saddles Lodge opening?
The luxury retreat is scheduled to open later this spring on the Central Coast at the Saddles Mount White precinct.
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