There is nothing that we love more than celebrating the talented individuals in our team, all of who play an integral role in the seamless delivery of events at Metropolis. We are thrilled to introduce you to the latest addition to our team – pastry star, Jo Ward.
Jo’s attention to detail and creative flair has seen her build an impressive culinary repertoire. Having been likened to Heston Blumenthal, Jo’s ability to produce theatrical dishes that incorporate all five senses, made her the obvious choice when it came to appointing our new Pastry Chef. Her creativity and desire to craft memorable dining experiences matches with our philosophy so well – we couldn’t believe our luck!
Starting her hospitality career washing dishes in the local pub, Jo worked her way up to be an apprentice in the restaurant and she hasn’t looked back since.
Jo has worked around the world with award-winning chefs in Michelin starred restaurants, cooked for Oprah Winfrey and was most recently Executive Chef at Om Nom Kitchen and Dessert Bar, before joining the team at Metropolis Events.
The list of chefs she has worked alongside is long and star studded – Albert Roux, George Calombaris, Gary Mehigan, Raymond Capoldi, Michael Lambie, Stuart McVeigh, Shannon Bennet, Ben Shewry, Matt Moran and many other talented chefs
You may ask why the change…we did. Jo was looking to pursue a more diverse and creative role and get back to being hands on in the kitchen. Chatting with Jo about her new position, it’s clear Metropolis Events fit the bill perfectly. The versatile space catering to a range of events and clientele, from stylish corporate events and conferences to exquisite weddings and elegant private celebrations, provides precisely the scope and diversity that Jo was searching for.
When asked about the creative process, Jo explains that she takes inspiration from almost anything – most notably from nature. The first step is to visualise the dish by sketching the concept in her notebook. Jo then goes on to test different flavour combinations and uses advanced culinary techniques, until the dish is perfected.
Her philosophy is all about thinking outside the box – combining her classic French training alongside Albert Roux with modern techniques and flavours.
Two of Jo’s most acclaimed dishes, Autumn in Japan and Valrhona Caramelia chocolate and rosemary infused cigars showcase her unique ability to create harmony between savoury and sweet elements.
We are excited to welcome such an incredible talent to the Metropolis Events team (after all…we are the first to admit that we have a penchant for all things sweet!) and we cannot wait to see what culinary boundary Jo will push next.