Jon is the zest and crunch of operations at Lagom Bakery as Director and Head of Sales. Hailing from Newcastle, he started his career as a school-based trainee at Blue Water Pizza and studied at the Hamilton TAFE campus.

With over 18 years of hospitality experience, cheffing has taken him around the country – two snow seasons in Thredbo, 12 months on Hayman Island in fine dining (where he met his lovely wife, Beck), and a stint under Damian Brabender at Otis Dining Hall at Wolgan Valley Resort. Eventually they made their way down to the coast to Ulladulla, where Jon worked with Matt Upson at Tallwood Eatery (now Gwylo), then ran Duke & Co cafe and cooked monthly dinners at the Old Church in Milton.

At the height of the covid lockdown, Jon started baking sourdough loaves from his home kitchen, selling 30+ a week. The ideas and principles behind Lagom started to rise – focusing on a simple and balanced life with a focus on community – before officially opening the Burrill Lake doors in December 2020 in partnership with the bakery’s co-owners (Brinley Kettle, Matt Upson and Kim Waters).