Executive Chef, Jason Barratt, grew up on the south-east coast of Victoria, beginning his career at the Stokehouse in St Kilda. He has held senior roles at Circa The Prince and the 3-hatted Melbourne restaurant, Attica. Jason also co-owned the cult sandwich shop, Hector’s Deli in Richmond.

More recently, Jason was Head Chef at Raes on Wategos before taking the helm as Executive Chef at the award-winning and hatted Paper Daisy. Jason is passionate about flavour and dedicated to using quality local produce and sustainably sourced seafood.

Jason has become a beacon of inspiration in Cabarita Beach, showcasing how conscientious seafood sourcing can harmonise with gastronomic excellence. Jason’s culinary journey was catalysed by a deep passion for the environment and a desire to create positive change within the local food scene. His commitment to sourcing sustainable seafood stemmed from witnessing the fragile marine ecosystems first-hand during his childhood spent by the coast.

​Through tireless efforts, Jason has built strong relationships with local fishermen, fishmongers and seafood farmers along the NSW North Coast. He personally visits their operations, learning about their sustainable practices, responsible fishing methods and the unique challenges they face.

“We’re a close-knit community here and building trust with those who provide our seafood is vital. It’s not just about the product; it’s about understanding the story behind it,” he said.

With each changing season, Jason crafts dishes that celebrate the abundance of the NSW North Coast, highlighting species that are thriving and in line with responsible fishing practices.