The son of legendary surfboard designer Bob McTavish, Jesse grew up immersed in the ocean—surfing, fishing, and developing a deep respect for nature. But alongside his love for the sea, another passion was quietly forming. From an early age, Jesse was captivated by cooking and the beauty of ingredients. That fascination led him on a 30-year journey through some of Australia’s most renowned restaurants and cafés.

Jesse began his culinary career at just 15, apprenticing at the iconic Beach Hotel in Byron Bay. There, he refined his skills before moving to Sydney in 2000, where he worked alongside some of the industry’s most talented chefs. Inspired by their expertise and driven by his own curiosity, he returned to South East Queensland to open his first business—a delicatessen focused on quality produce.

Through sourcing and selling exceptional ingredients, Jesse saw a gap in the market: making the kind of premium produce typically reserved for fine dining more accessible to everyday diners. After years of refining this vision and forming close relationships with farmers and suppliers, he laid the groundwork for what would become a game-changing venture.

That venture was Top Paddock. Setting a new standard for food and design, it won multiple awards, including the Eat Drink Design Award for Best Café Fit-Out in Australia (2014) and The Age Newspaper’s Best New Café (2013) and Café of the Year (2014). Jesse later became Executive Chef and a partner in The Kettle Black, another groundbreaking café that garnered industry acclaim for both its design and culinary innovation.

After leaving the group, Jesse relocated to Sydney to head up the kitchen of Matt Moran’s iconic North Bondi Fish restaurant, where his knowledge and respect of seafood evolved and amplified their existing offering. McTavish was also Head of Product & Innovation for Zeus Greek Street, harnessing his experience in scale, procurement and refining consistencies and efficiencies across multiple QSR and fast-casual venues.

Jesse was also a co-owner of the seafood-focused Bar Elvina and its younger sibling, the local wine bar Randy’s in Avalon, Sydney.

Jesse turned his focus to consulting, lending his expertise to hospitality projects worldwide. His creative direction, food styling, and menu execution have shaped venues such as Revolver Coffee (Bali), Five Senses Coffee (Melbourne & Sydney), Daydream Island (Queensland), The Collins Quarter & The Fitzroy (Savannah, USA), Sweet Poppy (Bangkok), Flower Latte (Kuwait), Stoke Salad (Los Angeles, USA), among others.

Despite his busy career, Jesse still finds time to surf and fish along the Australian coastline, constantly seeking new ingredients, suppliers, and inspiration for his next adventure.