As long as he can remember, Jesse Gerner wanted to be a chef. With an interest in sustainability, immense drive and talent to match, Jesse heads the team at Bomba Tapas Bar and Rooftop, a Spanish workers bar in Melbourne CBD.
About Jesse Gerner
Jesse commenced his apprenticeship at 15 in Adelaide and once qualified moved to Newcastle where he worked as a sous chef at Carroll’s on King. After a few years in this role, and looking for his next challenge, Jesse started a 120 seat café near the beach called Grind Coffee Co. The café was instantly busy, open seven days a week from 6am to midnight. In 2004, Jesse sold the Grind and relocated to London where he commenced work at Moro. As part of this role Jesse frequently flew to Spain to buy jamon and other small goods – and “fell in love with Spanish and Muslim Mediterranean flavours”.
After their invaluable experience in London, Jesse and his wife travelled and ate their way through Spain and Morocco for six months planning the opening of Añada. On returning back to Australia and after a quick stint at Movida, Añada was born.
In 2011 Jesse decided to open The Aylesbury, a new restaurant focusing on vegetables grown and sourced locally, rare breeds and other organic heritage produce. After two years of nose to tail eating at The Aylesbury, Jesse returned to his Spanish roots, relaunching the venue as Bomba Tapas Bar and Rooftop in September 2013.
With a tapas menu designed to share, an imported charcoal grill creating amazing roasted meats and simple, flavoursome and creative dishes Bomba has been welcomed by city workers and food lovers alike.
Jesse has kindly shared with Flowerdale Farm his recipe for Pickled Spring Bay mussels with Iberico migas. View this and other fantastic meal ideas in the recipe section of our website.
Images courtsey of Off the Spork