Peter Jacob

Born: Perth, WA

History: I started my apprenticeship at the age of fifteen and studied French before moving onto Italian in my 2nd year. From there I travelled around Australia working in various different venues including Four Seasons International in Darwin, Karri Valley Resort Pemberton and moved to Latrobe Tasmania where I worked at Lucindas for two years before opening my first restaurant Pierres place and stayed there for three years.

From there I made my way back to WA via the Gold Coast ending up in Bunbury. L’amour de la Femme started and this is where I have been for the past twelve years. Through hard work and dedication L’amour is still here twelve years on. I love the fresh produce available, it allows me to play and constantly change my menus with the seasons.

Have you always wanted to be a Chef? 

Yes, I always felt comfortable in the kitchen, it was always the heart of the party. 

How would you define your style? 

Passionate, with a crazy sense of flair. 

Obsessive compulsive about? 

Perfection, consistency and pride. 

Your greatest culinary inspirations? 

Matt Moran, Gordon Ramsey, Neil Perry and all the chefs that have pride, passion and drive. 

Most "eyebrow raising" menu item? 

Margaret River venison and kangaroo: Venison medallion, pan seared in cracked black pepper and wrapped in prosciutto and puff pastry and kangaroo loin seared on the grill cooked to rare medium, served together on parmesan polenta with a beetroot and red wine jus. 

Signature dish: Too many to list because all my dishes come with a form of signature and don’t forget practise.