Executive Chef, Jay Tesorero, of the recently opened Quay Perth Hotel brings his experience in Asia and Australia to the plate at the hotel’s rooftop dining spot, HQ Bar and Kitchen. His two signature dishes are prosperity salad, an artfully plated combination of seared yellow fin tuna, smoked fish, pickled carrots, sliced orange, accompanied by toasted cashews, peanut sauce, crispy shallots, and sesame oil powder; and a dish of seared wet-aged beef with shaved asparagus, diced cucumber, crispy bamboo mushrooms, and topped with a fermented bean dressing. Tesorero moved to Australia in 2007 and joined Mercure Hotel Continental Broome as Executive Chef, after his time in Broome he took on his first chef de cuisine role at Novotel Perth Langley. Prior to taking helm of the kitchen at Quay Perth, he was Head Chef at Drift Kitchen, a contemporary all-day dining restaurant at one of Perth’s most popular beaches.
