Jonathan Alston - Executive Chef/Co-Owner

Jonathan completed his Commercial Cookery Apprenticeship in Sydney with Goulbourn T.A.F.E. and subsequently was awarded the New South Wales Apprentice of the year for 1990. With aspirations for the kitchens of Europe, Jonathan accepted his first position as Chef de Partie at Adlards, in Norwich, UK, a one star Michelin Restaurant. He gained much valuable knowledge through his experiences in Norwich which afforded him exploration through the modern European repertoire of cuisine.

Jonathan then returned to Australia to purchase his first house and subsequently accept his first Head Chef position at The Capt .Stirling Hotel He set about to produce excellent quality, Mediterranean cuisine which attracted Perth’s discerning dining clientele as well as its food media. All this was made possible through the employment of young, hard working Chefs and the combination of a successful management team. Members of this management team included Shane Osborn, Australia’s future, first two star Michelin Chef (at London’s exclusive Pied a terre Restaurant in Bloomsbury).

In 1994, after successfully completing the application and trial process, Jonathan joined Michel Guerard, as Chef de Partie and the first Australian Chef, at his three star Michelin restaurant, Les pres d’ Eugenie, in the South West of France.

A year pasted and saw Jonathan join the team at Marco Pierre White’s flagship, The Restaurant, .M.P.W.  in Knightsbridge, London, as a Sous Chef.
In his first year, the restaurant was awarded the coveted third Michelin Star. Jonathan also represented Marco and the restaurant at ‘The Dinner of the Millennium” in New York that showcased guest Chef’s including Paul Bocuse, Alain Ducasse, Roger Verge and Gerard Boyer.

Upon returning to Australia a second time, Jonathan took on the role of Executive Chef with Greenport Nominees, heading a restaurant management team for the development of a newly constructed beachfront restaurant complex.Indiana’s All elements of building an efficient kitchen were supervised by Jonathan, including the design and development of the kitchens, their systems, procedures and the employment and training of the 26 full-time kitchen team.

The restaurant complex , “Indiana’s on Cottesloe Beach”, was an instant success drawing wide acclaim and numerous awards. Amongst the accolades were Gourmet Traveller November 1997 feature gourmet luncheon, Moet & Chandon Imperial Release Luncheon, R.C. I. A. Best New Restaurant for Western Australia 1997, Restaurant & Caterers Best Restaurant, American Express Best New Restaurant, Main feature review in the New York Times and a feature on ABC TV’s Cooking show “Consuming Passions” with Ian Parmenter.

In 1998 Stokehouse owners, the Van Handel brothers, approached Jonathan to be Executive Chef of the fine dining restaurant, located in the busy Melbourne St. Kilda Beach precinct. In his first year at the helm , it was awarded two Chef’s Hat, unprecedented in the Stokehouses’ ten years of business.

With the new millennium, came change for Jonathan, with the formation of Alston Hospitality Consulting, in partnership with his wife Kristen , who is also a hospitality professional. In 2005 they open BAKED a Fine patesssiere in Melbourne.
This new direction created a broader perspective of the industry and its constant changes for Jonathan and thus lead him to his current passion; Scusami Ristorante, Southbank, Melbourne. Jonathan became a Partner in the business as well as being the Executive Chef.
Jonathan is also currently filming “ Summer Flavours”
Australia’s first on-line 12 part cooking series in association with Herald —Sun newspapers, featuring Scusami’s dedicated fresh food suppliers.

Recently awarded One Chef’s Hat for 2007, Scusami Ristorante offers a delicious and sophisticated blend of traditional and modern Italian cuisine complimented by an extensive wine selection, to be rivalled by few restaurants. The fine dining experience is one not to be missed!