Byron Bay, 14 April 2025: Crystalbrook Byron has welcomed Tiffany Jones as its new Executive Chef, bringing more than 30 years of experience across some of Australia's most acclaimed restaurants, luxury hotels, and high-end catering. Known for her ingredient-first philosophy and deep respect for seasonality, Jones's arrival signals an exciting new chapter for Forest Byron Bay, the resort's signature restaurant, as well as its conference and events offering.  

Set within 45 acres of subtropical rainforest and just a short walk from Tallow Beach, Crystalbrook Byron is deeply connected to its natural surroundings. With a focus on celebrating Byron Bay and delivering authentically local experiences, the resort invites guests to engage with the region through thoughtful design, wellbeing, and food. Forest extends this commitment, offering a dining experience that reflects the landscape, producers, and personality of the Northern Rivers.    

Under Tiffany's leadership, the restaurant will continue to evolve its farm-to-plate ethos, working even more closely with local growers, fishers, and artisans to create a menu that feels distinctly of Byron.   

“We're thrilled to have Tiffany join us,” said Scott Ratcliffe, General Manager. “Her passion for working with local producers, combined with her ability to create unforgettable dining experiences, will elevate the way guests eat, drink, and celebrate with us.”    

“With her guidance, we're also elevating our event dining, bringing a fresh perspective to seasonal, locally driven cuisine for weddings, conferences, and celebrations of all sizes,” he added.  

“There's something special about working in a place where you can smell the salt air and hear the forest while you cook,” says Jones. “The new menu at Forest will lean into what's already here — incredible local ingredients, strong producer relationships, and a real sense of place. I want guests to feel that in every dish, from the native plum emulsion on the kangaroo carpaccio to the burnt honey we harvest on-site for dessert.” 

That sense of place carries through every part of the menu, from morning to evening. At breakfast, the Byron Bircher blends oats, quinoa, and amaranth grains with local yoghurt, papaya, and pineapple jam. Lemon pancakes are served with mascarpone, banana, burnt honey, and roasted local macadamias. 

In the evening, the menu leans into richness and texture. Slow-roasted lamb shoulder comes with smoked fregola, braised dark leaves, and green olive jus. The Bangalow Sweet Pork chop is paired with a native peach glaze, grilled sugar loaf cabbage, green apple, and mizuna. 

For dessert, a Basque cheesecake with Davidson plum gel offers a bright, creamy finish. Or guests can opt for Jones' signature Eleven-layer chocolate cake, served with pistachio ice cream and burnt honey collected from the resort's four on-site Flow hives. 

In addition to her restaurant and hotel credentials, Tiffany has worked on shows like Zumbo's Just Desserts and The Great Australian Bake Off as a technical chef and mentor. Her desserts have featured in China Eastern Airlines' first-class menus, and she has consulted for top-tier venues including Longrain Melbourne.   

Tiffany's food philosophy remains simple: let the ingredients speak for themselves.  

With her at the helm, Crystalbrook Byron and Forest are set to further establish as must-visit destinations for food lovers, event planners, and travellers seeking an immersive culinary experience, with a menu that is grounded in place. 

Editor's Notes - What's in a name? Well, all of our love, sweat and tears as we see our family of hotels grow. Please note, Crystalbrook hotel names should not be shortened or altered. For example, Crystalbrook Kingsley should not be referred to as The Kingsley or Kingsley. Correct hotel names: 

- Crystalbrook Albion 

- Crystalbrook Bailey 

- Crystalbrook Byron 

- Crystalbrook Flynn 

- Crystalbrook Kingsley 

- Crystalbrook Riley 

- Crystalbrook Vincent 

- ENDS - 

About Crystalbrook Byron  

Nestled in 45-acres of magical subtropical rainforest, Crystalbrook Byron is a celebration of nature, responsible luxury and the local environment. Offering 92 guest suites, each with its own front and rear Verandah, the resort works with its surrounding landscape to offer guests an immersive experience in nature. Featuring signature restaurant, Forest, Eléme Day Spa, daily yoga classes, tennis court and infinity pool, Crystalbrook Byron is proud to offer sustainable luxury loved by locals and travellers alike. 

About Forest Byron Bay 

Overlooking a lush rainforest oasis and set within 45 acres of subtropical landscape, Forest Byron Bay is Crystalbrook Byron's signature restaurant. The menu reflects a deep connection to place, with over 80 percent of ingredients sourced from within a three-hour radius. With a focus on local producers and seasonal shifts, Forest offers a refined yet approachable expression of contemporary Australian dining. 

About Crystalbrook Collection Hotels & Resorts  

Crystalbrook is one of Australia's leading sustainably considered and innovative independent hospitality companies. Each hotel in the portfolio carries an authentic expression of its location, a passion for responsible luxury, considered design and a twinkle of fun for a uniquely enriching experience.  

Crystalbrook's portfolio includes:  

• Crystalbrook Riley, Cairns, Queensland  

• Crystalbrook Albion, Sydney, New South Wales  

• Crystalbrook Byron, Byron Bay, New South Wales  

• Crystalbrook Bailey, Cairns, Queensland  

• Crystalbrook Flynn, Cairns, Queensland  

• Crystalbrook Kingsley, Newcastle, New South Wales  

• Crystalbrook Vincent, Brisbane, Queensland  

• Crystalbrook Sam, Adelaide, South Australia (opening 2026)  

• Crystalbrook Canberra, ACT (opening 2027)  

• Affiliate Hotel: Sydney Harbour Hotel - George St, The Rocks  

The Group also owns and operates a collection of seventeen restaurants and bars, three Eleme Day Spas, and Crystalbrook Superyacht Marina in Port Douglas.  

Responsible Luxury  

Responsible Luxury and sustainability are at the forefront of the way Crystalbrook thinks and operates. At a glance:  

• Operating a single use plastic free environment. No plastic straws, water bottles or single use bathroom amenity bottles (in the past two years the Group has saved over four million plastic bottles from entering landfill)  

• Use of technology, such as in-room iPads and mobile check-in to create paperless environments and experiences  

• Use of recycled and upcycled materials. Examples include key cards made from recycled wood, coat hangers made from recycled paper and toothbrushes made from sugar cane and corn starch.   

• Working towards a target of sourcing 80% of fresh produce from within a three-hour drive of each hotel  

Crystalbrook Collection and Ghassan Aboud Group  

Crystalbrook Collection is part of Ghassan Aboud Group owned by international entrepreneur and philanthropist Ghassan Aboud. The group is a multi-business conglomerate engaged in automobiles, real estate, hospitality, FMCG, food, retail, bespoke catering, media and logistics. In business for more than two decades, the group operates from its global headquarters in the United Arab Emirates with offices in Australia, Belgium, Jordan and Turkey.  

For further information:     

Pascale Rocher, Area Director of Marketing  

Crystalbrook Byron and Crystalbrook Vincent  

m +61 436948073  

e pascale.rocher@crystalbrookcollection.com   

Elly Hawkins, Marketing and Communications Manager  

Crystalbrook Byron and Crystalbrook Vincent  

m +61 476560098  

e elly.hawkins@crystalbrookcollection.com