“It's An Obsessive Level Of Drive And Determination”: TOPJAW’s Jesse Burgess on Knife Edge: Chasing Michelin Stars

Having taken culinary social media by storm, the British presenter now gears up to host the second season of the BAFTA-winning elite chef docuseries.

Despite his professional life mostly revolving around cooking and travelling the world, Jesse Burgess never tires of either. “A lot of my friends think the last thing I want to be doing is answering their restaurant and travel-related questions,” he tells Man About Town. “But I really do love this. I never get bored of discussing where to go and eat – it's pretty much my favourite topic of conversation.”

Thanks to TOPJAW, the 10-year-old food and travel social media channel he co-founded with producer Will Warr, it’s abundantly clear Burgess’ love for it all hasn’t wavered one bit. Boasting over 1 million followers on Instagram alone and a star-studded catalogue of interviewees –  including Theo James, Matt Damon and Jeff Goldblum –  every new opening in London wants his co-sign and all the greatest chefs want their moment to share their recommendations in front of TOPJAW’s cameras.  

Burgess’ undeniable on-camera charisma and expert knowledge landed him the role of host on the Gordon Ramsay-produced Apple TV docuseries Knife Edge: Chasing Michelin Stars last year. Season 1 was a resounding success, achieving a perfect 100% score on Rotten Tomatoes as it followed the stories of the world’s best chefs in their pursuit of a highly coveted Michelin Star. Now back for an eight-part second season, viewers continue to get a chef’s-eye-view on what it really takes to earn that all-important star – or risk losing it – with exclusive access to the global Michelin awards and the famously secretive selection process.

Sitting down with Man About Town, Burgess discusses the unshakable ambition of elite chefs, his very own cooking skills and his ultimate meal deal order.

Hey Jesse! You’re back on TV screens with Season 2 of Knife Edge: Chasing Michelin Stars. What aspect of chasing a star surprised you the most this season?

When I heard that there was a couple in Brazil who were holding off starting a family until they achieved three Michelin stars, I thought that was unbelievable – even more so when you realise that no restaurant in the whole of Latin America has ever won three Michelin Stars! What a phenomenal ambition. It was such a privilege to follow their story.

I also had so much respect and admiration for Alejandra in Miami, who was introducing Florida to Ecuadorian food at a fine dining level in an old hot dog shop. Her food is outstanding, made even more special by the adversity and challenges she's faced. Alejandra has managed to turn Cotoa, in its obscure location, into one of the hottest tables in town. She's remarkable.

Seeing all these elite chefs up close, what have you found separates a good chef from a really great one?

Really exceptional chefs have an overwhelming amount of ambition. Being a chef is a tough, demanding, and draining job at any level. But some chefs will spend their time out of the kitchen researching, travelling, and trialling – a continuous process of constant self-improvement. It’s an obsessive level of drive and determination that results in a skill set and breadth of ability that sets them apart from the rest. It’s a hugely impressive commitment.

Is there a chef that has not been on the show whose journey you would love to follow in a future season?

Of course! Florence Mae Maglanoc is a British Filipino chef based here in London. She has a restaurant named Donia and a few bakeries called Panadera. Everything she touches ends up extraordinarily delicious. Donia has been a big success but she is moving the concept from Kingly Court in Soho to a bigger space in Marylebone. There, she will offer a more refined menu, sticking true to her Filipino cuisine and I would love to see her win the first Michelin Star for Filipino food in Europe. I have no doubt that she can achieve that.

Off the clock, if you get some late-night cravings, what’s your guilty pleasure spot to order from?

I love Liu Xiaomian, Chongqing street food. I get the noodles and wonton dumplings in their signature 12-component sauces. Run by Linda and Charlene, [they’re] both from Chongqing but only met here in London. They found each other on SpareRoom and bonded over their mutual disdain for the lack of their home cuisine in the UK. I order it perhaps too often.

Jacket SAMSØE SAMSØE, tee DUBBLEWARE, trousers KENT&CURWEN, shoes JIMMY CHOO

When you’re in the kitchen at home and making a meal to impress your wife, what’s a dish you can always lean on?

Our close friend Lizzie once gave us the recipe for her white sausage and fennel ragu pasta dish. It is unbelievably delicious but takes a long time to make. That is a firm favourite of my wife’s.

You’re a busy man, travelling the world and eating delicious food. However, despite the country-hopping, you still maintain an on-point personal style. What are your Mount Rushmore clothing brands at this very moment?

Oh, good question. It’s a really exciting time for men's style in London – lots of homegrown brands here that are building big things. I wear a lot of About:Blank, Picante, Percival, Levi's, Ronning, Acne Studios, Stussy, Baracuta, Burberry, Ralph Lauren, Gant, Samsøe Samsøe... I could go on.

TOPJAW turned ten last year. How did that make you think differently about its success and legacy? When you envisage the 20th anniversary – what do you hope it will look like?

A big chunk of our audience was introduced to TOPJAW content only in the past couple of years. The 10-year party offered an opportunity to let people know that TOPJAW has been around for perhaps longer than some might have thought. This longevity has allowed me to build a strong knowledge base and relationship with the industry.

At the 20-year mark, I'd love TOPJAW to have more global recognition. My dream is for TOPJAW to be the most trusted name in global food discovery and chef stories, maintaining our unwavering authenticity and reliability. To date, we have never commercially engaged with a restaurant and we never will.

Lastly, you have to get a meal deal. What are you picking up?

The Chicken Triple (replaced by Turkey, Brie and Cranberry in December), Nik Naks or Mini Cheddars and a Naked Smoothie or San Pellegrino.

New episodes of Knife Edge: Chasing Michelin Stars Season 2 release Fridays on AppleTV+.