Two Chefs, Two Styles: Inside Voco Gosford Hotel

14 June

**Teamwork a perfect balance of opposites:** Maxime Chasseriaud, Executive chef and Dean Jones, Executive Sous chef.

HAVING only opened its doors last year, the brand-new Voco Gosford Hotel is already rewriting the rules for the Central Coast dining scene.

Located within the new Archibald Precinct, this state-of-the-art hotel is bringing a new level of sky-high sophistication that Gosford hasn't seen before.

Walking inside still has that crisp, untouched, ultra-modern ‘wow factor’ that completely catches people off guard.

The Yin and Yang of Chefs

Chefs Maxime and Dean are proof that different styles can create a brilliant partnership. Maxime brings the strict, high-energy discipline of a classic French kitchen. Dean is the steady Australian force, keeping things grounded and focused on the local Coast crowd. Where one brings intensity, the other brings balance.

Like Yin and Yang, they are a perfect combination where one brings the fire, the other brings the balance, and together they make the whole kitchen work.

To find out how the partnership actually works when the pressure is on, Food Companion International sat down with both chefs for a direct, side-by-side chat.

Here's a taste of what they say about working in a brand new 5-star hotel just north of Sydney on the Central Coast.

Voco Gosford Hotel by IHG, the landmark lifestyle hotel overlooking the sparkling Brisbane Water, just an hour from Sydney.

The Line Up:

You won't believe this place until you arrive and prepare to be surprised.

The dining lineup at Voco Gosford Hotel (integrated within The Archibald Precinct) offers a mix of concepts spread across the hotel's different levels:

Astra Rooftop (Level 28): Perched 28 stories up, this is the crown jewel and the highest rooftop destination on the Central Coast. It operates as a refined, city-style Japanese izakaya and cocktail bar, featuring fresh sushi and binchōtan-charcoal Hibachi grilled fare.
Ironbark:(Ground floor) A premium, fire-driven steakhouse focusing on locally sourced meats and seafood cooked over a custom-made wood-burning grill, complete with an impressive dry-ageing cabinet.
Paolo’s Pizza Pasta:(Ground floor) Located on the ground floor, this is a local Italian enclave serving up authentic, traditional pizzas and "Nonna-style" pasta recipes alongside classic spritzes.
Archies: (Ground floor) The flagship modern Australian pub on the ground floor designed to be "Gosford's new local," featuring a bustling sports bar atmosphere, 64 beers on tap, and classic pub favorites. It acts as the anchor bar for both Ironbark and Paolo's.
Saltfire (Level 5): A light-filled, podium-level dining space that serves a luxurious daily breakfast buffet combining the flavors of the land and sea for in-house guests.
The Lobby Bar & The Pool Bar: (Level 5) The Lobby Bar handles the daytime café crowd with expertly brewed coffee and light bites before transitioning into relaxed evening drinks, while the swim-up Pool Bar on the podium level covers the outdoor resort vibes.

**High-altitude dining:** Fresh sushi served 28 stories up at Astra Rooftop.

**Sky-high sophisticated:** Refined Japanese dining and cocktail culture at Astra Rooftop.

Assorted Sashimi & Nigiri Platter, chef’s 24-piece selection. Serves 2-4 people for $110

**A taste of Italy on the Coast:** Authentic, hand-stretched pizzas ready for the table at Paolo’s.

Chef Q&A: Maxime Chasseriaud, Executive Chef.

Born in Paris and trained under the legendary Alain Ducasse, Executive Chef Maxime Chasseriaud has traded the fast lane of global fine dining for the pristine shores of Sydney’s Central Coast. He reflects on mentorship, classical precision, and why a great kitchen always begins with a spoon.

Where did your culinary journey begin? I was born in Saint-Germain-en-Laye, Paris, in 1986.

How did your training in France shape your approach to the craft? Learning the craft in France was a complete gamechanger. My apprenticeship under Alain Ducasse operated on a rigorous rotation—two weeks at college, two weeks in the restaurant. It was the ultimate culinary education. It immersed me in classical knowledge, foundational skills, and the relentless pressure of a Michelin-starred kitchen.

What are the definitive kitchens that defined your career? Hôtel Plaza Athénée (Paris), Rātā Restaurant (New Zealand), and BLACK Bar & Grill (Star, Sydney).

Favourite cheap eat? Famous Korean Nongshim Shin Ramyun noodles, prepared by my partner. She elevates them with fresh ginger, garlic, chili, and of course plenty of butter!

What is the driving force that keeps you inspired? Pure passion and pride in the food that I produce. Alain Ducasse once told me: "Put yourself in the position of the guest. Would you pay for this plate, and would it make you happy?" That single phrase completely shifted my perception of cooking.

Advice to the next generation of young apprentices? If you aren't deeply passionate about working hard, do not step into this industry. It demands everything.

Favourite kitchen tool you can’t live without? A spoon. Early in my career, Alain Ducasse stopped me and asked, "Do you have a spoon on you?" I said, "No, sorry Chef." He looked at me and replied, "If you don’t have a spoon on you, how can you taste your food?" That lesson stuck with me forever.

Most controversial menu item? The humble burger. People often dismiss a burger as low-quality street food, but if you inject real craftsmanship and love into it, it can be an absolute banger on a premium menu.

What drew you to Gosford and your current role at Voco Hotel? My family and I really wanted a lifestyle change. Moving from the hustle of Sydney to a peaceful, quieter coastal life on the Central Coast has been wonderful. Professionally, leading the diverse dining concepts here within The Archibald Precinct is an incredible opportunity.

Who were your definitive early culinary influences? Cédric Béchade, my chef at the Plaza Athénée, taught me the core pillars of the kitchen: Sévérité (rigor), Précision (precision), and Discipline. I also closely follow the culinary mentalities and execution styles of Akrame Benallal, David Toutain, and Mattias Marc.

The hospitality sector is facing severe skills shortages. How do we keep attracting fresh talent? We have to evolve. We can keep attracting chefs into the food world by actively creating a better work-life balance, offering structured training, providing clear avenues for career growth, and fostering positive, respectful kitchen environments. Social media, creative freedom, and the opportunity to travel and learn are also massive tools to inspire young people to join the trade.

Obsession ingredient? Salt. It is the ultimate enhancer.

What is your number one piece of advice for managing purveyors and food costs? I operate by a few strict rules:

Build unbreakable relationships with your suppliers and maintain clear lines of communication.
Personally check product quality and consistency upon delivery—never just assume it's right.
Bench-test and compare prices regularly, but never sacrifice quality for a cheaper cost.
Order intelligently to mitigate waste and protect your food margins.
Build your menus around seasonal, local produce and stay locked into daily market fluctuations.

When you aren't in the kitchen, what sport has your loyalty? I am a die-hard Paris Saint-Germain FC supporter. Allez PSG!

Chef Q&A: Dean Jones, Executive Sous Chef.

A proud Newcastle boy who earned his stripes in some of the region's most prestigious luxury lodges and celebrity-chef kitchens, Jones brings a grounded, laid-back Australian sensibility to the pass. Here, he talks to Food Companion International about the power of the trade, stepping out of his comfort zone, and why trust is the ultimate kitchen ingredient.

Where did you grow up? Newcastle, I was born in 84.

Where did you cut your teeth in the trade? Right here in the system, completing my Certificate III in Commercial Cookery.

What are the definitive kitchens that shaped your career? I look at it as the 'Triple Crown' of my culinary journey: Bells at Kilcare, Pretty Beach House Lodge, and working under a celebrity chef at The River Café.

What is your go-to cheap eat? A proper bowl of Pho. It’s fresh, incredibly complex in flavor, and always filling. It's the ultimate comfort food.

What is the driving force that keeps you turning up to the pass every day?The people, without a doubt. Our industry is absolutely full of colorful characters, and the lifelong friendships you make along the way are incredibly special. Beyond that, it’s the pure passion for food, there is always a new technique to master or a new recipe to learn.

What advice would you give to a young apprentice just starting out? You have to push yourself completely out of your comfort zone. If it isn't difficult, you simply aren't growing as a chef. Never be afraid to ask questions, and always write down your own interpretation of a recipe.

Favourite kitchen tool? My chef's knife. It's an extension of your hand.

What do you love most about the local Gosford area? The stunning views right across Brisbane Water, but also the sheer excitement of the future here. Being a local, it’s incredible to be a part of a positive, premium change for the region.

Dean and Maxime, the high-octane Yin & Yang dynamic redefining premium hospitality on the Central Coast.

What’s the reality of executing multi-venue food outlets at Voco Hotel? Not one single day is like the next, and that variety is exactly what brings the excitement.

Where do you stand on the great debate: classic vs. modern cuisine?Both absolutely have a place. Over my career, I’ve watched classic techniques swing in and out of vogue, but honestly, I love to cook and eat both. Good food is good food.

When the apron comes off, what sport has your loyalty? Football, and mean world football (soccer). None of this Australian crap!

What is your current obsession ingredient? White truffle. It's unmatched.

What is your golden rule for dealing with purveyors? Play the long game. Build deep, long-standing relationships with your purveyors because nothing great happens overnight. In this industry, you are only ever as good as the raw ingredients delivered to your back door, so having absolute trust in your suppliers is crucial.