from Menu creation and development, to implementation and staff training, through to ongoing support and consultation, jesse’s experience brings tangible results to your business. collaborating is key to jesse’s consultation process, offering a tailored approach for every client is paramount.

Jesse’s 25 years in the Australian hospitality industry has honed his skills and many cafes and restaurants have benefited from his experience through:

• Operational review for business optimisation;

• Industry trends and market analysis;

• Menu design and recipe creation;

• Budgeting and forecasting - labour and food cost analysis;

• Fine-tuning staff training;

• Culture creation and team building;

• Identifying potential setbacks or hurdles and providing solutions;

• Streamlining kitchen efficiency;

• Kitchen and layout design, equipment selection;

• Creation and implementation of checklists, manuals, policies and procedures;

• Vendour and supplier analysis;

• Food safety audits and system development.

Jesse’s involvement as Executive Chef and co-owner of some of Australia’s most successful and influential venues including Top Paddock, The Kettle Black, Bar Elvina and Randy’s, has honed his ability to design iconic menus and build passionate kitchen teams. Jesse has led many successful restaurants as both Head Chef and Executive Chef in Australia and proudly consults for hospitality businesses in Australia and abroad.

The venues Revolver Coffee (Seminyak, Bali), Five Senses Coffee (Melbourne & Sydney), The Collins Quarter & The Fitzroy (Savannah, Georgia USA), Sweet Poppy (Bangkok, Thailand) and Flower Latte (Kuwait) have all benefited from Jesse’s creative direction, food styling and menu design.