TESS

 TESS DAVISON / CHEF & WINEMAKER

TESS WORK HISTORY

Summary

  • Certificate 3 in Wine Operations & Certificate 3 in WSET, Margaret River, Western Australia

  • Experience in vineyards and wineries in the US, Australia, New Zealand & France.

  • Background as a Chef in Michelin star restaurants in Spain and Denmark

  • Dual nationality - British, Australian and New Zealand, fluent in English, Spanish and French

Experience

PRIVATE CHEF, LIVERS-CAZELLES, OCCITANIE, FRANCE. AUGUST 2022
This was three week intensive hands-on chefing for a large family at one of heir many international homes. My role was to create the menus, source the produce and prepare two three-course meals per day. This involved working 12 hour days for 15 days.

PRIVATE WEDDING OVER ONE WEEK. PARIS FRANCE, JULY 2022
This involved driving to the venue I Paris with a refrigerated truck with local produce from the Tarn region of southern France. Creating the menus and delivering the product to a list of 300 guests.

ASTER POP-UP DINNER CLUB. CORDES SUR CIEL, FRANCE. WINTER 2022
This was a winter long private dining event for invited guests only. I was hired by the owner to create the menus, manage the service and flow for the front-of-house, prepare the food, advise on the wine selection, plating and providing general on-going advice to the owner.

FELTON ROAD, CENTRAL OTAGO, NEW ZEALAND JANUARY 2019   
Experience in the vineyard included fruit thinning, canopy management and mulching, working full time in the winery. This included preparation for the upcoming vintage, rack and returns, barrel work, tastings and blends. Other experience includes utilising my chef background and hosting the Central Otago Pinot Noir 2019 Celebration lunch at Felton Winery. This involved fishing and catching trout to serve and working with the property’s farmer to kill and butcher a goat.

SI VINTNERS, MARGARET RIVER JANUARY 2018 - JANUARY 2019
I started here at the beginning of vintage and was a general hand in all areas of vintage from picking the grapes to the wine making process and general day to day operations. I was involved in the pruning and bottling. The method of pruning we used here was the Poussard method. SI Vintners is a small operation with only 4- 5 staff so I have had the privilege of learning in a one on one environment.

VINEPOWER, MARGARET RIVER, FEBRUARY 2018 - AUGUST 2018
I worked part-time at vinepower during their busy stages, here I was a supervisor and was responsible for making sure the contracted
staff are working correcting and efficiently. Due to working on different vineyards each time I had an advantage of seeing many different
environments and pruning techniques.

SOUTH REGIONAL TAFE, VITICULTURE AND WINE OPERATIONS, JANUARY 2018 - DECEMBER 2018
I have completed studies in viticulture and wine operations full time. Also have credentials in WSET level 3.

FOH, TOPA SUKALDERIA, SAN SEBASTIAN, SPAIN, JUNE 2017 - DECEMBER 2017
Here I was a vital member of the FOH team. I have learnt the day to day operations of being FOH and how to communicate effectively
with the customers in Spanish.

FOH, JUANITA’S WINE BAR, PERTH, WESTERN AUSTRALIA, DEC 2016- MAY 2017
Responsible for overseeing the day to day operations of a wine bar. Purchasing and ordering products, wines and spirits. Involved in the
selections of wines for purchase. Here I learnt a solid basis of wines.

CHEF DE PARTIE, NOMA (2 MICHELIN STAR), COPENHAGEN, DENMARK, OCT 2015 - AUG 2016 + NOMA AUSTRALIA
Responsible for organisation of day to day operations for fish and meat sections of the kitchen, being a vital member of the team.
Noma is one of the top fine dining restaurants in the world. My role involved preparing, cooking and serving food to guests. 
I was also involved in setting up and operating the 10-week pop-up restaurant in Sydney in January 2016 which sold out the 5,600
seats in 90 seconds.

PRIVATE CHEF FOR AUSTRALIAN AMBASSADOR, AUSTRALIAN EMBASSY, PARIS, FRANCE OCT 2014 - OCT 2015
Responsible for creating, planning and executing menu’s for the Ambassador & family. Executing breakfast, lunch and dinner every
day of the week.Responsible for menus, purchasing, executing and budgeting for private events and large scale functions 3⁄4 times
a week. Purchasing and ordering all products Pricing and budgeting all meals and events Private food shopping for Ambassador

BUTCHER, PUDDLEDUB PORK, EDINBURGH, SCOTLAND AUG 2014- OCT 2014
Breaking down whole pigs for artisan shops Making bacon, curing of meats and hams Breaking down whole cows into sellable pieces
Aiding the team where necessary.

CHEF, HATCHET CAYE RESORT, BELIZE, CARRIBEAN, MAY 2014- JULY 2014
Responsible for training the Chef’s new skills and ideas Creating new menus
Ordering and organising changes in kitchen ascetics Working services.

COMMIS CHEF, MUGARITZ (2 MICHELIN STAR) SAN SEBASTIAN, SPAIN, MARCH 2013- MAY 2014
Organisation and production of ingredients, accompaniments and base sauces and ice-creams for pastry production
Responsible for final plating of degustation dishes in pastry service
Responsible for organising mise-en-place of fish and accompaniments for fish station Preparation and cooking of fish and poultry for service.
Stock and sauces for Carte. Final plating of fish and garniture in fish station. Working one on one with chef Oswaldo Oliva in the c
reation of the a La Carte menu for 2014

APPRENTICE CHEF, ROCKPOOL, PERTH, WESTERN AUSTRALIA JAN 2011- FEB 2013
Tournant-apprentice in fish, charcoal oven, garniture and pasta stations Running of grill and side sections
Assisted Senior Sous Chef during service time

APPRENTICE CHEF, LA MANOIR AUX QUATS SAISON (2 MICHELIN STAR), OXFORDSHIRE, UK - FEB 2010- JAN 2011
Trained in the garde-manger section (responsible for canapé and cold entrees) Assisted the cold larder section in making terrines and
pates for service Learned the foundations of cuisine and attention to detail during service.

References provided upon request.