Jesper Hansen
Katoomba,Australia
Summary
Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences.
Overview
36
36
years of professional experience
1
1
Certification
Work History
Executive Chef and Director
Blond Catering
03.2008 - 09.2024
- In 2008 I established Blond Catering to provide corporate catering and hospitality services
- During that time, I have employed hundreds of staff while managing and maintaining a group of 20 core employees
- In that time the business grew from a small satellite commercial kitchen in Marrickville to operating a collection of venues including a café kiosk in the NSW Royal Botanic Gardens; a panel contract at the State Library of NSW; operating food and events at the Cruising Yacht Club of Sydney and later the Waverley Greens owned by Easts Leagues Club in the Eastern suburbs
- In September 2024 the decision was made to cease operations
Executive Chef
L Eat Catering - Cruising Yacht Club of Australia
Darling Point, Australia
08.2006 - 02.2008
- Company Overview: Australia’s premier yacht club and home to what is considered yachting’s ‘Everest’ - the Sydney Hobart Yacht Race
- Sole caterer for this multi-outlet venue CYCA
- Restaurant: 75 seat, modern Australian Cuisine open 6 days lunch and dinner
- Bistro: 350 seat, open 7 days breakfast, lunch, mid-afternoon snacks, and dinner
- Events: 3 functions rooms; seating in total 200 for dinner, or 300 for cocktail functions
- Very popular for weddings, and corporate events during the week
- Catering: Extensive catering menu for local harbour and for 'EastSail' boat hire
- Duties included: Responsibility for full range of senior management objectives including kitchen staff employment, training and rostering
- Managing 20 - 50 staff
- Responsible for budget setting and accountability to the Director
- Coordination with sales and marketing team for four outlets
- Planning menus and costing for Restaurant, Bistro, Events and Catering divisions
- Selection and negotiation with suppliers regarding pricing and stock control
- Liaison with CYCA for a professional and productive relationship between L Eat Catering, the CYCA Chief Executive Officer and management, Board of Directors, club members and casual guests
- Australia’s premier yacht club and home to what is considered yachting’s ‘Everest’ - the Sydney Hobart Yacht Race
Executive Chef
Blue Rock Catering
Fox Studios & North Sydney, Australia
05.2005 - 04.2006
- Company Overview: Blue Rock catering was an award winning corporate, function and venue based catering company owned by the AHL Group
- Responsibility for a full range of senior organisational management including staff employment, training and rostering
- Managing 20 staff
- Responsible for budget settings and accountability to General Manager
- Coordination with sales and marketing team planning logistics of all functions
- Planning menus and costing for catering and restaurants at sole catering venues
- Responsible for suppliers and stock control
- Blue Rock catering was an award winning corporate, function and venue based catering company owned by the AHL Group
Head Chef of VIP Catering
Blue Rock Catering
Fox Studios, Australia
10.2004 - 05.2005
- Chef based at main kitchens Fox Studios in charge of all functions at Blue Rock VIP venues - Fort Denison and the Australian Museum
- Responsible for organisation and preparation of all food for functions
- Staff organisation and supervision including managing kitchens at events
Consultant Chef
Merivale Hospitality Group
Sydney, Australia
01.2005 - 02.2005
- Casual consultant chef to Merivale ‘Slip Inn’ bistro restaurant on Danish cuisine to commemorate the Royal Danish visit
Head Chef of Fort Denison
Blue Rock Catering
Sydney, Australia
02.2003 - 10.2004
- Head Chef at Blue Rock venue Fort Denison on Sydney Harbour – a 60 seat lunch restaurant and VIP corporate functions venue in evenings
- Duties included: Responsible for café restaurant seating 60 with lunch service
- Preparation of menus and meals for lunch
- Chef for evening functions
- Responsible for ordering and stock control at venue
- Staff supervision and rostering
Chef de Partie / Sous Chef
No1 Harris, Asia Blue and Elisabette
Pyrmont, Australia
01.2002 - 12.2002
- Company Overview: A complex of three restaurants with 85-seat fine dining Italian, contemporary 100-seat all-day café and Asian fusion 45-seat restaurant
- Key responsibility for Italian and Café kitchens including timely preparation of all orders for lunches, dinners and functions
- Menu planning, design and costing
- Stock control and ordering
- Staff supervision and training
- Client liaison regarding functions and catering needs
- A complex of three restaurants with 85-seat fine dining Italian, contemporary 100-seat all-day café and Asian fusion 45-seat restaurant
Sous Chef
Jacobsen
, Denmark
01.2001 - 12.2001
- Company Overview: Award winning modern international cuisine with one of Denmark’s leading chefs Jakob de Neergaard
- Specialising in desert and patisserie with creative input to menu
- Deputised for Head Chef
- Stock control and ordering goods
- Rostering and supervision of staff
- Award winning modern international cuisine with one of Denmark’s leading chefs Jakob de Neergaard
Owner and Head Chef
Essensen
, Denmark
01.1998 - 11.2000
- Company Overview: Ninety seat restaurant including 45-seat terrace overlooking the ocean at an exclusive seaside holiday destination specialising in seafood modern French and Italian cuisines
- Responsible for management of breakfast, brunch, lunch, dinner and functions restaurant including menus, staff employment, rostering, training, delegation and supervision, stock control, venue management, book keeping and function coordination with clients
- Employed and managed 12 staff in kitchen including front of house
- Ninety seat restaurant including 45-seat terrace overlooking the ocean at an exclusive seaside holiday destination specialising in seafood modern French and Italian cuisines
Sous Chef
Jaegersborg Hotel
, Denmark
01.1997 - 01.1998
- Company Overview: Old traditional hotel with rooms for 50 guests and banqueting rooms for 100 guests, specialising in Italian and French cuisines
- Responsible as head of main section of kitchen supervising staff and timely preparation of food orders
- Old traditional hotel with rooms for 50 guests and banqueting rooms for 100 guests, specialising in Italian and French cuisines
Chef de Partie
Teaterkaelderen
Denmark
01.1996 - 12.1996
- Company Overview: Restaurant in connection with a theatre with seating for 200 guests
- Specialising in French and Italian cuisines
- Supervised main course preparation focused on seafood
- Training and management of three apprentice chefs
- Restaurant in connection with a theatre with seating for 200 guests
- Specialising in French and Italian cuisines
Chef de Partie
Le Pave
Denmark
01.1995 - 12.1996
- Company Overview: Small cozy French restaurant for 50 guests
- Only chef with one apprentice in main kitchen for 5 nights per week
- Responsible for all restaurant kitchen management including timely preparation of all meal orders
- Small cozy French restaurant for 50 guests
Chef de Partie
Allegade 10
Denmark
01.1994 - 12.1995
- Company Overview: A La Carte restaurant for 50 guests with 200 seat banquet centre with international cuisine and famous hot and cold buffets
- Chef responsible for preparation of all meals in banqueting centre
- A La Carte restaurant for 50 guests with 200 seat banquet centre with international cuisine and famous hot and cold buffets
Chef
Renaissance 5
United States
01.1994 - 12.1994
- Company Overview: Luxury Ocean Liner for 90 passengers
- International cuisine
- Breakfast Chef and Head of buffet
- Luxury Ocean Liner for 90 passengers
Chef
Divan 2
Tivoli Gardens, Denmark
01.1993 - 12.1993
- Company Overview: Luxury classical French restaurant for 150 a la cart guests with banqueting rooms seating additional 100
- Chef responsible for all seafood preparation
- Luxury classical French restaurant for 150 a la cart guests with banqueting rooms seating additional 100
Apprentice Chef
St Gertruds Kloster
Denmark
01.1989 - 12.1992
- Company Overview: Restaurant with international cuisine set in 17th century convent catering for 150 dinner guests with banqueting rooms for 200
- Junior member of kitchen staff responsible for entrée preparation
- Restaurant with international cuisine set in 17th century convent catering for 150 dinner guests with banqueting rooms for 200
Education
Trade Certificate - Cookery
Danish Ministry of Education
Copenhagen, Denmark01.1994
Skills
- Forecasting and planning
- Staff management
- Kitchen operations oversight
- Food plating and presentation
- Hiring, training, and development
- Food stock and supply management
- Menu development
- Catering and events
- Banquet management
Certification
- NSW Food Safety Supervisor
- RSA
- NSW - Licensee Training
References
References are available upon request.
Affiliations
- Music and films
- Cooking, entertaining and enjoying good food
- Art and furniture design
- Keeping fit
Timeline
Executive Chef and Director
Blond Catering
03.2008 - 09.2024
Executive Chef
L Eat Catering - Cruising Yacht Club of Australia
08.2006 - 02.2008
Executive Chef
Blue Rock Catering
05.2005 - 04.2006
Consultant Chef
Merivale Hospitality Group
01.2005 - 02.2005
Head Chef of VIP Catering
Blue Rock Catering
10.2004 - 05.2005
Head Chef of Fort Denison
Blue Rock Catering
02.2003 - 10.2004
Chef de Partie / Sous Chef
No1 Harris, Asia Blue and Elisabette
01.2002 - 12.2002
Sous Chef
Jacobsen
01.2001 - 12.2001
Owner and Head Chef
Essensen
01.1998 - 11.2000
Sous Chef
Jaegersborg Hotel
01.1997 - 01.1998
Chef de Partie
Teaterkaelderen
01.1996 - 12.1996
Chef de Partie
Le Pave
01.1995 - 12.1996
Chef de Partie
Allegade 10
01.1994 - 12.1995
Chef
Renaissance 5
01.1994 - 12.1994
Chef
Divan 2
01.1993 - 12.1993
Apprentice Chef
St Gertruds Kloster
01.1989 - 12.1992
Trade Certificate - Cookery
Danish Ministry of Education
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