shannon nealon



Shannon Nealon is Head Chef of Madeline's at Jells, an elegant café and eatery located in the beautiful Jells National Park, which with 127 hectares of native bushland and open space, is one of Melbourne's most picturesque settings.

madeline's at jells madeline's at jells

About Shannon Nealon

Shannon's passion for the kitchen was ignited at a young age, when at 14 he commenced work as a kitchen hand at Nelson382. This position led to a pre-apprenticeship at the venue before he officially started his apprenticeship at the Mitcham Hotel.
In 2010 Shannon undertook a post at Catarina's Cucina e Bar, under the tutorship of Chef Caterina Borsato, who is well known for her Regional Italian Cuisine television series. He then relocated to the Yarra Valley where he furthered his experience at the Wild Cattle Creek Estate.
In 2012 Shannon accepted the role of Head Chef at Quest Knox which saw him managing service for 52 hotel rooms, a restaurant and two function rooms. To consolidate his event experience Shannon then undertook a stint at Bell City Preston where he worked directly with the Executive Chef and managed the day-to-day running of the events department catering for 15 event spaces.
By 2014 Shannon was keen to re-enter Melbourne's vibrant café scene, accepting the Head Chef role at La Baguette. When the opportunity presented itself for Shannon to be Head Chef at Pakenham's Lakeside Mill he jumped at the opportunity to work alongside MasterChef contestant and Young Chef of the Year Jake Kellie. Here Shannon further developed his love of local produce and his passion for sustainability.
For the last two years Shannon has been heading up the kitchen of Madeline's at Jells, where his fresh and local focus sees the team making as much onsite as possible. Shannon has created an extensive kitchen garden which regularly forms the basis of his seasonal menus. He has also developed compost beds, so that very little in the kitchen becomes waste.
With a passion for staff development, Shannon regularly takes his team on excursions to farms, butchers and bakeries so they continually learn from experts how to best prepare and showcase the produce.
With a cathedral roof and floor-to-ceiling windows, Madeline's at Jells captures breathtaking views of mature trees and Jells Lake. It's the perfect weekend brunch and coffee spot where you can enjoy modern dishes with flare, followed by a peaceful lakeside stroll or ride.
Shannon has kindly shared with us his recipe for Ironed Banana Bread with Raspberry Curd, Wood Sorrel Oil, Mascarpone, Manuka Honey Comb, Ice Cream and Finger Lime with Flowerdale Farm Micros and Flora. Enjoy this dish at Madeline's at Jells or view it on the Flowerdale Farm website.