Introducing Aravina Estate's New Head Chef
From celebrity chefs, Michelin stars and running a kitchen at 20 years old, Benjamin Jacob has seen every inch of the hospitality industry.
Nowadays with skills spanning from fine dining and creative menu design, the talented chef is consolidating a young career of excellence in hospitality at Aravina Estate. Relocating to the Margaret River Region in January 2018, Ben will be taking the helm of the kitchen at the award-winning estate.
“I’m incredibly excited about developing the restaurant offering at Aravina Estate and working with the local produce down here to create some really innovative dishes on the new Autumn menu from March” says Ben, who will be leading the restaurant into a new direction for the estate.
Aravina Estate owners Steve and Hayley Tobin are thrilled to welcome Ben on board and his expertise in the kitchen, “Ben’s diverse background and international experience will be bringing fresh flavours, innovation and new creative cuisine concepts from outside the region, whilst staying true to the wonderful reputation that Ben Day helped establish over the past two years.”
The Viticulture enthusiast and masterpiece plate artist combines a touch of flare and exact creativity to his gourmet designs. For 18 years Ben has honed his skills in all areas of cooking from crafting experimental desserts to award winning modern British and European cuisine.
His career, like most chefs, began young at the tender age of 16 when Ben was thrown into the deep end at Balthazar Wine Bar and Restaurant where he flourished. Ben began to run the kitchen at Balthazar, on head chefs rostered days off, at just twenty years old. After leaving Balthazar in 2007 Ben continued to excel in Perth working as a Senior Chef De Partie at Vans Café Cottesloe and continuing with his career at Duende, Leederville.
In 2009 Ben enter the world of international fine dining, working in London for world renowned chef Gordon Ramsay at Box Wood Café. The speciality of Box Wood was fresh seasonal produce with a modern British influence which inspired Ben to begin exploring modern evolutionary cooking and menu design techniques. He soon moved up to Gordon Ramsay at Claridges, where the luxury Hotel and Michelin Star restaurant introduced Ben to mentors in Mark Sargeant and Steve Allen.
Whilst in England Ben also competed in the Young Chef Young Waiter of the year UK. The competition comprised of entrants from throughout the UK and Ben received a commendation becoming a regional finalist for the UK. In March 2015, Ben competed in the Melbourne Food and Wine Festival HostPlus Hospitality competition. As a part of the last stage the judges convened on the four finalists’ workplaces bringing the national experts to PwC Perth to experience the exceptional environment of Ben’s kitchen.
Since returning to Perth Ben has worked at critically acclaimed Coco’s Restaurant, South Perth and Cantina 663 Mt Lawley. His experience with managing large events was developed at Ultimo Catering and Events and sharpened as Executive Chef for Sodexo Australia at PwC. A guest chef at the 2016 Gascoyne Food Festival, his cutting edge food is a delicious delight and his innovation of chefs table functions for clients is ground breaking in Australian corporate hospitality.
In 2016 Ben developed EATS Catering where he was both Executive Chef and Director. EATS was a unique private catering and consulting company focused on exclusive wedding, corporate, degustation and canapé events. “I created EATS as I wanted diners to experience my love and appreciation for quality food whilst using the local landscape to drive my creativity. I wanted to express my dedication and passion that I have for my craft.” Whilst at EATS Ben was responsible for consulting to companies and venues around Perth.
Above all Ben is a compassionate and loyal family man who enjoys a good glass of wine, relaxing with his wife Megan, daughter Mila and adorable British Bulldog, London. He is expecting his 2nd born child in April this year and cannot wait to introduce the whole family to life in the South West and an award winning food and wine region.