Meet Jesse Blake
With a unique and exacting style, meet the young-gun heading up Petition.
Inspired by the hard work of local producers, Head Chef Jesse Blake’s passion for fresh food has culminated in an assortment of rustic, quirky and inventive dishes meant to share, or simply enjoy solo.
Jesse has developed his unique and exacting style working in acclaimed restaurants from New Zealand to Melbourne.
Following his passion for cooking, Jesse completed formal training in Manukau, New Zealand, before joining the team at Zinc Food and Wine in Hamilton.
In late 2010, Jesse moved to Australia to expand his knowledge, landing a Chef position at the acclaimed Cumulus Inc in Melbourne. With hard work and dedication, Jesse soon became Sous Chef, working under lauded Head Chef Andrew McConnell.
Now, at just 28 years old Jesse Blake heads up the kitchen at Petition in his first Head Chef role. Overseeing Petition Kitchen, Petition Beer Corner and Petition Wine Bar & Merchant, the menus revolve around quirky variations of the classics and full utilisation of locality and season.
“It’s food I like to eat,” Jesse says simply. “I’ve borrowed ideas from my childhood memories, it’s family-style eating, with a minimalist approach to presentation with little alteration to the produce.”
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