Hearth, the signature restaurant at The Ritz-Carlton, Perth showcases the very best that Western Australia has to offer and is led by award-winning Executive Chef, Jed Gerrard.
Chef Jed’s passion for local sustainable produce developed during his childhood growing up in country Western Australia, where he frequently went fishing and foraging. Jed’s love for the kitchen formed in later years whilst living at his grandparent’s hotel, he would visit the hotel’s chefs to watch their techniques and experiment with his own.
Throughout his career, Jed has worked with a number of world class mentors, including two Michelin-starred Chef Alexandre Bourdas at SpaQuaNa restaurant in France, from whom Jed learnt the art of creating natural, hyper seasonal cuisine.
At Hearth Jed showcases ingredients unique to Western Australian such as youlk, a native carrot also known as Ravensthorpe radish, boab tubers from the Kimberley region and native saline greens from Katanning. His dishes favour pure flavours creating balanced and thought-provoking cuisine through utilising different methods of seasoning and fermentation.
Jed has a number of accolades under his belt thus far, including The West Australian Good Food Guide Chef of the Year 2018, The West Australian Good Food Guide Restaurant of the Year 2017 (Wildflower) and a Chef’s Hat which he was awarded in his first year of being an Executive Chef in 2013.
Hearth is Jed’s third opening, having previously opened Black by Ezard in Sydney and Wildflower in Perth. Hearth’s menu uses elements of nature such as fire and smoke to create meaningful dishes showcasing the best from Western Australia’s premier farmers, fishermen and artisans.