Burnout, Breakthrough, and Becoming More: The Ben Jacob Story

Welcome to Owners Outlook!

If you’ve ever pushed yourself to the limit, questioned whether you could keep going, or dreamed of building something uniquely yours—this is the show for you.

I’m your host, Shaun Lord, and here we go beyond the highlight reel. We dive into the mindset, resilience, and real-world lessons behind those who’ve built not just businesses, but lifestyles on their terms. And in our Aim for Aid segment, we spotlight causes that go beyond the bottom line.

Today’s guest is a chef, entrepreneur, and operator whose story is built on grit, hard work, and reinvention.

Ben Jacob went from grinding out 20-hour shifts in Gordon Ramsay’s Michelin-starred kitchens in London to building two of the most beloved venues in regional Western Australia: Lagoon and Masseria.

His journey began as a kitchen hand at 15 and evolved into a career defined by relentless standards, global experience, and eventually—burnout. But instead of walking away, Ben pivoted. He launched a boutique catering business, then teamed up with his wife to build Lagoon from scratch—starting with just a kiosk window and a dream.

From staffing lessons to evolving menus, from grassroots growth to reimagining the balance between passion and profitability, Ben’s story is a masterclass in what it means to adapt, endure, and lead with purpose.

If you’re someone chasing the next chapter in your creative or entrepreneurial journey—or need a reminder of the power of staying true to your standards—this is an episode you won’t want to miss.

Ben, welcome to the show!