Like most people in the industry, Jesse started cooking at home at a young age. At age seven, he was proud to have finally made zucchini bread without his mom’s help. Right about age 15, he started working in a commercial kitchen but it was another few years before his passion for food really took off.
After soaking in all the information he could from that chef and finishing high school, he went off to culinary school. The school of choice was a rather small one in Connecticut.
He spent the next few years working in Massachusetts at a hotel and then used that to transfer to Sacramento because he was chasing the renowned “California Fusion Cuisine.” He certainly was not disappointed. As he was arriving and settling in, the farm-to-fork movement was first kicking off in Sacramento. He has now been in the city for several years, and while he tosses around the idea of moving from time to time, he can’t separate himself from the outstanding selection of produce. Nothing can outpace the flavors and selection he has access to and that has kept him here as he continues to learn and develop his skills.share