Jacob Davey

Jacob Davey cut his teeth in the kitchen in his early teens making lamb chops and spag bol for his parents and four siblings. Then, after a brief detour studying architecture, he found his way back behind the pans and took up an apprenticeship at Chianti in Adelaide where he was awarded South Australian Apprentice of the year.  

Stints at Taxi in Melbourne, the Michelin-starred Pied à Terre in London under Shane Osborn and Sydney’s Marque followed. In 2013 he was awarded the Electrolux Australian Young Chef of the year.  In 2014 began working alongside the legendary Peter Doyle at est., before taking the reins as Head Chef himself continuing his role at Mimi’s (Coogee Pavilion) after est. closed in December 2019. 

Returning to his native Adelaide in 2021 with his young family, Jacob took on the role as Head Chef at Restaurant Botanic under Justin James where they earned three hats and Australian Restaurant of the Year.  

Jacob is the Executive Chef at LVN, Bird In Hand Winery in the Adelaide Hills. LVN is the culmination of Bird in Hand’s dedication to art, design, excellence in cuisine and fine wine.  Jacob and team, weave together an ever-changing menu, inspired by the three homes of Bird in Hand, Woodside (Peramangk), Finniss (Ngarrindjeri) and Tasmania (Paredareme). 

“I’m inspired by the farmers, the producers, the fishers and the seasons and micro seasons of the hills and our kitchen garden. My aim is to weave all of this together to create a world class experience.”