AN ECLECTIC LIFE STORY has shaped an equally eclectic cooking style. Jean-Paul Lourdes, head chef of Gowings Bar & Grill at QT Sydney, brings a global perspective to his kitchen. Born in New Zealand to a Madagascan mother and a Spanish father, Lourdes spent much of his childhood across Asia. It was in bustling spice markets and lively hawker stalls that his passion for food first took root.
Before becoming a chef, Lourdes trained as a perfume scientist, a background that informs his nuanced approach to aromas and flavors. His culinary journey has spanned the globe — from France, London and Japan to New York — where he worked under acclaimed chefs including Alain Ducasse and Joel Robuchon. His résumé includes time at celebrated restaurants such as The Nomad, Les Maisons de Bricourt and Restaurant Kikunoi.
Today, Lourdes’ fashion-forward yet accessible style is showcased at Gowings Bar & Grill in Sydney. The European brasserie highlights fresh, seasonal ingredients prepared in wood-fired rotisseries and ovens, creating dishes that feel both refined and approachable.
Which destinations inspired you, and how has that inspiration translated into your culinary concepts?
Career-wise, New York has been enormously influential. Many culinary trends and successful restaurant concepts originate there, and chefs worldwide draw inspiration from the city. New York’s dynamism encourages experimentation and innovation, making it a hub for culinary techniques and ideas. The city’s transience fosters creativity and offers chefs countless opportunities to test and refine new approaches.
On a personal level, Hong Kong is one of my favorite cities. I admire its culture and the way food reflects that identity. The Hong Kong culinary scene is inspiring for its precision and storytelling — dishes are often minimalist yet impeccably executed and always carry a narrative. At Gowings Bar & Grill, we strive to ensure every dish has a story, whether through technique, ingredient provenance or cultural reference.
Whom do you consider to be your culinary hero?
Working with Pierre Gagnaire for five years left a lasting impression. His talent for layering flavors and blending diverse techniques into cohesive, successful dishes is deeply inspirational. Gagnaire’s approach taught me how complexity and balance can coexist. At Gowings, we aim for similar depth, though often more understated; many of our dishes reveal subtle layers rather than overt theatricality. The mulloway dish, for example, can present both complexity and delicacy depending on how it’s served and tasted.
What one person most influenced your cooking style?
It’s difficult to credit a single person. My style is the result of many influences — mentors, colleagues and the places I’ve lived and visited. Working with high-profile chefs helped cement fundamental techniques, but travel and exposure to different cultures and cuisines have been equally formative. Much of my approach evolved subconsciously through these varied experiences.
What is your favorite food city?
Los Angeles stands out for me. The city’s restaurant scene is vibrant and diverse, with places like Animal and Felix making a strong impression. My personal go-to is Eggslut in Downtown LA, run by Filipino chef Alvin Cailan. Its simple concept is remarkably effective, and it consistently draws a crowd. Los Angeles also has an exciting community of Filipino chefs who are doing innovative work, adding to the city’s culinary appeal.
What do you think the next big trend on the food scene will be?
Neighborhood-style restaurants will continue to grow in popularity. Already prominent in places like New York and Sydney, this trend favors comfortable, approachable venues that customers visit regularly. These restaurants emphasize familiarity and a subtle, straightforward approach to cooking.
More broadly, the industry appears to be shifting away from the ultra-fine-dining model. Fine dining has been evolving for some time, and only a small number of restaurants can maintain that level of resource-intensive cuisine. Going forward, expect food to become less fussy and more understated, with a stronger focus on flavor, technique and accessibility rather than elaborate presentation.
GOWINGS BAR & GRILL
QT Sydney
49 Market St.
Sydney, NSW 2000, Australia
tel 61 2 8262 0062
qthotelsandresorts.com