Jesse McTavish

Jesse McTavish spent much of his early life developing a love of the ocean. With his passion for surfing and fishing, he was quickly drawn in to the culinary arts with a focus on fresh ingredients.  

When he was 15, Jesse began his apprenticeship at the iconic Beach Hotel in Byron Bay, where he honed his skills and further grew his love for cooking. Shortly after, he moved to Sydney to learn from the most talented chefs in Australia.

Across his culinary training, Jesse realised that a focus on fresh ingredients was the key to making delicious food. He began his first business venture as a culinary expert when he returned to Queensland to open his delicatessen.

Jesse noticed a gap in the market preventing most Australians from enjoying locally sourced ingredients. He built close relationships with local suppliers and Australian farmers to launch Top Paddock, allowing everyone to enjoy high quality ingredients at affordable prices.

The revolutionary platform set a new standard for food and design, and went on to win the Eat Drink Design Award for Best Café Fit Out in Australia in 2014, The Age Newspaper Best New Café in 2013 and The Age Newspaper Café of the Year in 2014.

Since then, Jesse continues to share his expertise with various Australian dining establishments, including as the Owner and Head Chef of the iconic Dunes Palm Beach, the Head Chef at North Bondi Fish, and as a partner with The Kettle Black.

With his creative direction and menu design, Jesse is also regularly consulted for projects in the hospitality industry, including Five Senses Coffee, Pure South Dining in Melbourne, The Collins Quarter in the USA, and Revolver Coffee in Bali. 

Having worked for some of the most renowned establishments around the world, Jesse McTavish is a deeply respected culinary expert with decades of experience in the hospitality industry.