Head Chef Jack Tildesley

We’re thrilled to introduce Jack Tildesley as the new Head Chef of Palermo! With over a decade of experience in Melbourne's culinary scene, Jack brings a wealth of expertise and an exciting vision to our kitchen.

Jack’s journey began straight out of high school with an apprenticeship at William Angliss, followed by his first kitchen role at Cicciolina in St Kilda. His passion for Italian cuisine flourished at Ilona Staller, where he spent nearly five years honing his craft.

In recent years, Jack expanded his horizons at our sister venue Asado, working his way from Commis Chef to Sous Chef, and learning the intricacies of Latin American flavours. In this role Jack developed a deep appreciation for teamwork and staff development, values he now brings to his leadership at Palermo.

Jack’s heartfelt inspiration for his culinary journey stems from his mother, who worked as a chef in her earlier years; her skill and passion for cooking shaped his passion for food, as he grew up savouring her love-filled creations. His commitment to excellence and his ability to create memorable dining experiences is reflected in his skill for crafting simple yet meticulously executed dishes.

Jack’s culinary style is an eclectic blend of Mediterranean, European, and Latin American influences. His time at Asado taught him the art of working with high-quality ingredients, particularly beef, where he values the simplicity of letting great produce speak for itself.

When Jack isn’t in the kitchen, he enjoys spending time with his close-knit group of friends, collecting vinyl, and attending live gigs. At home, Jack shares his space with his two cats, Smoky and Pesto.

We’re excited for what Jack’s leadership will bring to Palermo and can’t wait for you to experience his exceptional approach to food.

Be sure to say hola when you see him at the pass!