Introducing Executive Chef Tiffany Jones
Tiffany Jones on place, produce and why simplicity always wins
There’s a quiet shift taking place at Crystalbrook Byron. The resort has welcomed a new Executive Chef, Tiffany Jones, who brings more than 30 years of experience to the role. Known for her thoughtful, ingredient-led style, Tiffany will lead the entire culinary direction across the property, from the signature restaurant Forest to weddings, events and in-suite dining. Her approach is already making its mark, offering guests a dining experience that feels grounded, seasonal and deeply connected to place.
Here, Tiffany shares what’s inspiring her in Byron right now and the philosophy behind the dishes she creates.
What drew you to Crystalbrook Byron?
It was a feeling. That sense of being surrounded by nature, just minutes from the ocean. I’ve always worked in kitchens that are grounded in place, and this one quite literally opens out into the rainforest. It’s an inspiring environment to cook in. You can’t help but want to do the ingredients justice.
What does simplicity mean to you in the kitchen?
It means trusting the produce to speak for itself. I don’t believe in overworking a dish. When the ingredients are this good, you don’t need to complicate things. One of my favourite plates right now is the storm clam and tuna tartare. We serve it with fermented pineapple, chilli and karkalla. It’s fresh, textured and very of this place.
Are there any local producers you’re particularly excited to work with?
Plenty. We’ve got access to incredible macadamias, citrus, tomatoes, seafood. And the relationships with producers here are personal. There’s a grower just down the road who delivers herbs to our kitchen gate. That kind of connection is rare, and it makes all the difference to what we’re able to offer our guests.
What’s one dish that really captures your approach right now?
The lemon pancakes with mascarpone, burnt honey, roasted macadamias and banana. It’s simple but indulgent, with layers of flavour that still feel light. It’s the kind of dish people come back for.
How do you define luxury in a restaurant setting today?
For me, it’s about feeling at ease. Luxury isn’t about formality. It’s about attention to detail, a sense of care, and a menu that feels generous without being overdone. Forest is warm, relaxed and rooted in the landscape. That’s the kind of luxury I like to create.
Where are you spending your days off at the moment?
Sundays at the East Ballina farmers market have become a bit of a ritual. I’ve been slowly working my way through every flavour at Benilato. It’s such a great way to connect with local producers and keep inspired. I also walk my dog on the beach every morning. It’s such a simple thing, but it sets the tone for the whole day.
How does being in Byron shape the way you cook?
There’s a sense of rhythm here that’s different. People move slower, but with more intention. I think that shows up in the food. You cook what’s good right now. You let it shine. And you stay present with it.
What do you hope guests take away from their dining experience?
A sense of place. I want the food to feel like it belongs here, in this landscape and in this season. If someone leaves feeling more connected to Byron through what they’ve eaten, then we’ve done our job.
Whether it’s a sunrise walk along the sand, a scoop of gelato at the Sunday market or a quiet moment in the kitchen before service begins, Tiffany’s connection to Byron is already shaping the way guests dine at Crystalbrook Byron. With her thoughtful, unfussy style and a deep respect for the land and its growers, she’s not just curating menus. She’s helping to define a new era of food for the resort — one that feels grounded, generous and unmistakably of this place.