Jesse Gerner Restaurant: Bomba

Jesse began his apprenticeship early at 15 after many years of being keen to cook professionally. He started and finished his apprenticeship in Adelaide at The Eagle on the Hill, The Oxford and The Lion. After qualifying, he moved to Newcastle and worked as a sous chef for a couple of years for Michael Carroll at his restaurant – Carroll’s on King. Eager to have a place of his own, he opened a 120 seat café near the beach called Grind Coffee Co with his wife and friends.  The cafe was an instant success and after two and a half years Jesse and his wife sold the Grind  and ate their way around Europe for six months.

Landing in London, Jesse worked at Moro where he fell in love with Spanish and Muslim Mediterranean flavours. Part of his role was to fly to Spain to buy jamon and other small goods. After Moro he worked at The River Café to work with one of his food hero’s  – Rose Gray. Following his passion for Spanish flavours and way of life, Jesse and Ness traveled and ate their way through Spain and Morocco for six months planning Añada.

On returning back to Australia, they decided that Melbourne was the place to be and after a quick stint at Movida, Añada was born. After running Añada for three years Jesse began dreaming of a larger kitchen. And so, Bomba was born in 2013 from a love of Spanish workers bars and vermut bars in Barcelona. In the kitchen, Jesse focuses on regional Spanish cooking, with a strong focus on Vermouth and Sherry.