chef

Chef Lesley Jacobs, the Head Chef at the Claremont Hotel in Douglas, has a culinary philosophy that revolves around simple yet elegant food combinations and flavours. His focus is on providing healthy, hearty, and well-balanced meals that not only look visually appealing but also meet the guests’ dining preferences.

As an esteemed member of the 2020 South African national culinary Olympic team, Lesley has not only competed at the international level but has also trained aspiring chefs. He holds accreditation from the World Chefs Association as a continental competitions judge and has traveled extensively to various countries, including South Africa, India, and Sharjah, to judge culinary competitions. Lesley views the international arena of judging as a learning opportunity to stay updated on evolving food trends, diner expectations, new culinary equipment, fresh produce, and other elements that contribute to creating a memorable dining experience for guests.

Beyond being a qualified chef and hospitality management graduate, Lesley is a seasoned trainer, assessor, and moderator for students in the culinary field. His educational journey also includes an MBA in General Management, emphasizing the significance of staff development, management, and the critical integration of standards and training to ensure customer satisfaction.

With nearly three decades of experience in the South African hospitality industry, Lesley has played a pivotal role in shaping the careers of numerous chefs by imparting both general kitchen and pastry skills. He has held key positions within the South African Chefs Association, serving as a national board member and director overseeing education and competitions.

Outside the culinary realm, Chef Lesley is an enthusiastic long-distance runner and a dedicated family man. In 2023, he and his family made the exciting move to the Isle of Man, bringing along a wealth of expertise and a passion for creating exceptional dining experiences.