Jesse grew up with a love of fishing and deep respect for the ocean instilled in him by his father, surfboard designer Bob McTavish. So assuming the head chef role at North Bondi Fish in mid-2018 seemed like a natural career progression. At this hands-on class you’ll learn to master a couple of Jesse’s favourite seafood dishes which you’ll then enjoy for dinner.

Book a group of 6 and pay for just 4! To book this offer, enter 6 participants in the 'Group From 4 To 6' box on the right and you'll only be charged for 4.

To book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au

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 www.northbondifish.com.au for more information.