Chef Jodie Childs was a prodigy apprentice chef, trained under the legendary Cheong Liew at the Hilton. Her apprenticeship success launched her career as she was immediately offered the prestigious role as pastry chef at the Hilton’s Grange Restaurant. From there she went on to make desserts at The Sugar Club in London and subsequently ran the pastry kitchen at COMO Resort’s Cocoa Island in the Maldives. 20 years later, she remains an iconic name in Adelaide’s food scene with her exceptional skill and creativity.