The West Australian Good Food Guide Young Chef of the Year

Emily Jones has always aimed high. When the chef, early in her career, felt the need to grow, she leapt, decamping to the UK and so many Michelin-starred kitchens. When she returned, she headed to Wildflower, then followed it up at Rockpool Bar & Grill. A stint in Norway, and top-tier restaurant Maaemo followed, before Covid brought her back. Jones has landed at Republic of Fremantle with a menu that hits hard: a crumpet, say, lent oomph with tomato butter and smoked roe, or torched prawns served on brioche. Ideas are sharp, produce local, waste low and the food damn tasty. The future looks bright from here.