Jack was born and raised in Varese in the Lombardian region of Italy. He developed an interest in cooking from an early age, fascinated with the aromas emanating from the kitchen of his mother and grandmothers.
After completing his culinary training in Italy and spending a few years working in Varese, Jack moved to London where he worked at a number of Michelin star restaurants.
On moving to New Zealand, Jack took up the position of Chef de Partie at Sidart under the guidance of Sid Sahrawat. He also worked with Ben Bayly at The Grove and set up Beiruit along with Javier Carmona. Jack now owns his own fine-dining restaurant, Mela (formerly Number 5 Restaurant), in the heart of Auckland.
In 2020 Jack's mastery of beef and lamb was recognised through being selected as a Beef + Lamb Ambassador Chef.
Categories Famous For
Special Occasion & Entertaining,
Recipes by Jack Crosti
10 mins prep |
Crumbed Sweetbreads and Cannellini Bean Salad
30 mins prep |
3 hrs cook
Osso Buco with Milanese Risotto