Meet the chef shaking up Modus with some Tassie flair

When you think of Modus, Merewether’s much-loved brewpub, you’ll most likely think of craft beer, seltzers, non-alcs, cocktails and even hard sodas. Since opening in 2020 the oasis style space continues to be the ultimate, and most versatile of drinking and socialising venues for locals and craft beer enthusiasts. 

The Modus menu was always a perfect complement to every social occasion, and best described as your typical brewpub offering, that is until Head Chef Jesse Haywood gave it a good old shake up. 

Head Chef Jesse Haywood

Growing up in Tasmania, Jesse has spent most of this career in kitchens working with some of Tassie’s best. Fortunately for Newcastle, not only has Jesse brought his love and knowledge of working with and seeking out quality produce to town, but he’s introduced this passion into the Modus menu. 

We caught up with Jesse at Modus to hear his story, how Newcastle produce stacks up against Tassie, and what we can expect from his upcoming Modus ‘Tassie Solstice’ Degustation.

→ Where did you grow up

My family's from the West Coast of Tassie, a place called Queenstown. It’s a really small, shitty country town (laughs). I grew up in a really strong, working-class family, which set me up for my cheffing career. Good basic morals which I’ve been able to share with my students and other chefs which I am really proud of.

→ What brought you to Newcastle? 

My partner, who is originally from Liverpool, England, expressed interest in moving somewhere a bit warmer and sunnier. I never thought I'd leave Tasmania, I was pretty content sticking down at the arse end of the world, it's a pretty nice spot to be. But, I didn't take much convincing. I don't enjoy Tassie winters, they're pretty harsh. 

When we started looking at places to move to we both didn't want to move to another big city, and I had a good friend who had been going to Newcastle Uni and he’d said it was great. The food scene was really awesome, and the weather was incredible. It's right near the beach and in a weird way it had a similar vibe to Tasmania in terms of the people.

→  Career wise have you always been a chef? and what was your first job?

I worked in bars whilst I was living in Launceston, and I always thought that’s what I’d do, but after three or four years I realised it wasn't for me. It was during this time I realised I enjoyed working with chefs, and in kitchens, so I decided to give it a go. It was a challenge at the beginning being a matur- aged apprentice, I started at 23 so it was different but also easier, already having a lot of hospitality experience behind me.

My first hospitality job was at a place called Fresh on Charles in Launceston, which was a vegetarian style restaurant and a real community hub. A lot of community events happened there, if anyone had an idea my boss would pretty much just give them the keys to the venue. 

I did most of my apprenticeship at Born in Brunswick, which is just outside of Hobart, and some really awesome chefs came through there. They each taught me something different, Brianna Crowley, who's an amazing young female chef, was one. She has her own bakery just outside of Hobart now, and was a very calm, and controlled individual. 

→  What was it about the industry that you loved so much?

Right from my first job I was learning from some really, really awesome chefs. Josh Retzel was another magnificent young Tassie chef I worked with who now runs The Black Footed Pig in Hobart. He got me really interested in working with Tassie produce, and paddock to plate. We had that advantage in Tasmania, that's just what you do naturally, if you can't get it, then you don't get it. 

→  How does the Hunter region measure up in comparison to Tassie in terms of produce?

The produce is amazing here, as amazing as what is back home. It's also the passion the people have that makes it so exciting and interesting to be around, and getting to learn about the different growing regions, and suppliers. I've fallen in love with New England Lamb, and with everything coming out of the Hunter Valley, it's just a really cool place to work. 

The quality of the seafood is the same, and when I first started as head chef at Modus I wanted the local seafood to shine, the ocean is just there, if you stand on the roof you can see it, so I wanted there to be that concentration of seafood that people can enjoy all day. 

→  You’ve just launched a new menu, can you take us through what we can expect?

We launched a big range of South American style drinks on the brewery side of things like the Cerveza, Tepache, which is a crushed pineapple soda, and I’ve kept that theme running through the food menu. 

I wanted to offer something a little bit different but still approachable and a relaxed South American style menu felt like a good fit. The idea is you order a few plates to share, whilst still being able to offer a few local favourites like quality steaks, pasta dishes, burgers, so we stay true to the brewpub atmosphere.

→  What’s one of your fave dishes from the menu? 

I love my Chicken Maryland which comes with a red peanut mole, roasted peanuts, tomato, and a heap of dry chillies. I didn’t want to call the menu Mexican, cause it’s not, I’ve taken inspiration from a range of dishes from Venezuela, Colombia, and Ecuador. 

→  The upcoming Modus dinner showcases some incredible Tassie produce, how did this all come about.

We’ve done a few themed events over the years, but this is going to be our first food focused event which is really exciting. The menu showcases a lot of Tassie produce, and I’ve worked with the head brewer to get the flavour pairings right, and it’s been great getting a different opinion from someone who's not a chef, but still knows what they're talking about when it comes to flavours.

The upcoming Modus ‘Tassie Solstice’ Brewery Tour, Wine and Beer Pairing will take you on a wintery sensory journey through the wilds of Tasmania and will be a dining event not to be missed.