The Team at Sault
“My formal training in restaurants began when I was 16 years old and continued on into my mid twenties; mostly it was to support my dreams of being an actor. I worked as both a waitress and floor manager in a variety of restaurants in Melbourne and saw wondrous dishes being constructed; my eyes were opened to the high pressures of the kitchen, the heat the intense food smells and the importance of a great repore between the guest and the waiter.
I am really lucky to work with my husband and a great team of highly trained and passionate people. It is definitely as a team we are able to make a day really special for people who dine or have a wedding at Sault as each person plays such an integral role in making it perfect.
It is really enriching to be working with such wonderful regional produce and great local wines. It has inspired me to create our own garden beds at Sault with the help of Damien and our kitchen team we are now using our own Sault grown herbs and vegetables in our seasonal menus.
I believe my journey in life leading up to Sault was training to be able to do what I do know. There is such a vast array of areas I work in, from creating a comfortable dining experience for our guests, planning weddings, advertising, to getting my hands dirty in the soil and planting something that will end up on the table to the delight of a guests.
If I have learned anything from my adventures at Sault that we are all capable of great things and we should never look on the menial jobs we do in life as boring as they can lead to the most surprising outcomes.
See you soon”
Follow Jodi on Instagram: @flockhartjodi
Damien… a man of great achievement. But he’s very shy and ever so humble. Soon he’ll tell us more about himself.
Raymond Van Puymbroek (Head Chef)
Sault Restaurant Daylesford is thrilled to announce the appointment of Raymond Van Puymbroek as their new Head Chef.
For Ray and Sault this is somewhat of a “welcome home”. Ray was once the Sous Chef at Sault under Santiago Nine-Fernandez before departing to travel overseas in 2015.
After three years, Ray returned to Australia and joined Voyager Estate in Margret River as their Sous Chef. In 2022 he was appointed the Head Chef at Voyager, where he and their team achieved a Good Food Guide Chef’s Hat.
Ray is thrilled to be returning to Sault as Head Chef where he is excited to further develop the seasonal menu with a strong emphasis on the extensive kitchen gardens that Sault has on offer along with the wonderful regional produce of the surrounds.
Very exciting times ahead for the restaurant.