Head Chef -
Son of legendary surfboard designer, Bob McTavish, Jesse grew up with a love of surfing, fishing and a deep respect for the ocean. Over the last 23 years, he has worked for some of the most renowned restaurants and cafes in Australia, starting with the Beach Hotel in Byron Bay and more recently Top Paddock and The Kettle Black in Melbourne.
Jesse is passionate about sourcing quality ingredients and building relationships with suppliers. He’s also a keen forager, and has been experimenting with ingredients he’s found in the Bondi Beach area, including sea rocket, which grows prolifically along the coastline and in the dunes and has a similar flavour to wasabi. It features in the “Prawn sanga”, which is served with sea rocket, pickles and mayo, and is destined to become a North Bondi Fish classic.