This article is based on an interview originally published by Region.com.au. Read the full piece here: Five minutes with Jason Gould, LDK Amberfield executive chef

Food is about connection, memory, and joy. For executive chef Jason Gould at LDK Amberfield, it also comes from a deeply personal place.

Jason grew up surrounded by food and family kitchens. “I’m a second-generation chef. My father was a chef,” he told Region Canberra. “I grew up exposed to lots of restaurants from a young age.”

He remembers learning the basics early. “I remember being six or seven, standing on a milk crate peeling potatoes,” he said, recalling how food became part of daily life.

That early exposure shaped his approach to cooking. Today, Jason leads the culinary experience at Amberfield with a focus on both quality and comfort. “We are all about making our residents’ experience with food and beverage the best it can be,” he explained.

His enthusiasm extends to fresh and seasonal ingredients, especially ones that remind him of home. “The purist in me would say butter,” he said when asked about his favourite ingredient. “But seasonally, I love stone fruits … I can eat them until I make myself sick.”

Jason also loves crafting hearty, lingering meals that bring people together. “I love a Sunday sauce,” he shared, describing slow-cooked short ribs with sausage and tomatoes as one of his favourite dishes to make.

For Jason, being a chef is not just a job, it’s a lifelong passion. “I’ve fallen in love with it over and over,” he said of his career.

At LDK Amberfield, that passion translates into meals that are both comforting and crafted with care. It is food that nourishes, delights, and invites conversation every day.

We are proud to have Jason leading our culinary team, and grateful to Region Canberra for shining a light on his journey.

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Read the full interview at Region.com.au | Five minutes with Jason Gould, LDK Amberfield executive chef