Where Chefs Eat: Happyfield’s Jesse Orleans Shares His Number One Sydney Burger

Jesse Orleans did not plan to end up with a career in the kitchen, but there were signs. “As a young kid I was always in charge of cooking breakfast for my friends and family whenever they stayed over,” he tells Broadsheet. “It actually made me feel pretty happy to see everyone smashing my OG French toast, and pancakes with a side of pralines and ice-cream. I was also a wizard with them eggs.”

Wizard indeed, as per the many adoring fans of his American-style Haberfield diner Happyfield, which he opened five years ago with Chris Theodosi. Inside the bright yellow corner spot, it’s all pancakes, McLovin Muffins and cheery energy. “Those round, light, fluffy and butter things – pancakes! I love ’em so much I have a five-stack tatted on my hand.”

In late 2025, the team will open Happy Shop just a few doors down, a more casual spin-off that heroes NY-style chopped cheese sangas and sugar-dusted beignets (New Orleans-style doughnuts). The chef wants those doughnuts on tables, stat. “They are like little pillows of sugar and happiness with every bite.”

The duo hopes their next opening provides a solution to those weekend lines and becomes a go-to in its own right. With Happy Shop on the horizon, Orleans shares his top spots around Sydney.

Quick takeaway dinner: That’s easy, Yia Mas Greek Taverna in St Peters. I ring ’em, place my order and by the time I pull up, my food is ready to go.

Burger: I’m not gonna hold you, I’m a Mary’s burger kind of guy. Burgers are very high up on my list of favourite things, but due to, let’s say, lifestyle choices I only let myself eat one a week. Eight times outta 10 I’ll get a Mary’s Burger. It’s bussin’.

Coffee: Cake walk, Happyfield. I’m a piccolo, half sugar player, and the boys on the machine know just how I like it. I also frequently ask the barista team to surprise me, as they always have a limited-release single origin on deck, which keeps things interesting.

Long lunch: Another easy one, Ester. I usually start with some yuzu saké to warm me up, followed by oysters, their famous fermented potato bread with kefir and roe, then a bottle wine. I let the rest of the menu speak to me as it’s always changing.

Bucket list restaurant: Would have to be The French Laundry in California. Thomas Keller be one of my GOATs. Plus, Burnt Ends in Singapore and Quay in Sydney – it’s surprising I have never been.

Hidden gem: Can’t really say this place is hidden but Pina in Potts Point is my go-to for a late breakfast or lunch. I also really like Bart Jr in Redfern.

At-home kitchen hack: Be patient, don’t rush to the finish line – just settle in and treat the meal as a journey you’re taking, done with love and care. Doesn’t matter if it’s a grilled cheese toastie or a lobster stuffed into a beef wellington then deep-fried and glazed in aspic. I find you make the best meals when you’re present with the ingredients.

@chefjayorleans
@happyfieldofficial