Jesse McTavish is teaching at Sydney Seafood School on the following dates. Click to view and book:
Jesse McTavish grew up with a love of surfing and fishing and a deep respect for the ocean instilled in him from a young age by his father, surfboard designer Bob McTavish.
Since starting his cooking career in the mid-1990s, Jesse has worked for some of Australia’s most renowned restaurants and cafés, from the Beach Hotel in Byron Bay to 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 found in the Bondi Beach area such as sea rocket, which has a similar flavour to wasabi and grows prolifically along the Sydney coastline and in the dunes.
Jesse says: “The ocean has been the ultimate constant in my life, so it’s a privilege to catch, cook and protect what it offers me.”
Visit North Bondi Fish for more information.
Aldo OrtadoMasterChef 2018
Andy EvansSpice Temple
Giovanni PiluPilu at Freshwater
Jesse McTavishNorth Bondi Fish
Lucio GallettoLucio's Italian Restaurant
Mark JensenRed Lantern
Mark LaBrooyThree Blue Ducks
Michael Foxsushi e
Michael RantissiKepos Street Kitchen
Mike BennieP&V Merchants
Mike McEnearneyKitchen by Mike
Morgan McGloneBelles Hot Chicken
Palisa Anderson Chat Thai
Paul CarmichaelMomofuku Seiobo
Ralph SoChin Chin