Chef Jessica began her journey as a student at Johnson and Wales University and graduated Magna Cum Laude in 1996. She went on to study cooking in France at La Varenne, Ecole de Cuisine, with many Michelin star chefs exploring the Grand Cru vineyards at the young age of 21.
After leaving her culinary school in Burgundy, France, she moved to San Diego California, where she was brought on as a Sous Chef to a fine dining Catering company. There she learned the art of hand crafting food and learning the behind the scenes all for the richest and most famous in the area.
She left catering to start her own business full-time in January of 2000.
Chef Jessica’s nurturing tendencies and attention to detail led her to work with some of the most challenging nutritional chef clients During the two decades of being a personal chef, she was able to assist people from many different walks of life turn around their health and overcoming their nutritional challenges. Her clients ranged from families with young children with epilepsy to adults with various health issues, to professional athletes, to single bachelors. In 2015, She worked with San Diego Cancer Institute as a professional volunteer for cancer survivors to teach how to manage the stress of daily life and still incorporate eating healthy.
In 2016, Chef Jessica created a cookbook of over 150 recipes and 24 customized menu plans for Nutripy Nutrition. She has also been brought on as a consultant for restaurants and caterers to help revitalize their menus and bring in new customers who are looking for options that are delicious, balanced, and nourishing. Her honest, direct, and attentive nature has been helpful for restauranters to see what they can do to open up new streams of revenue.
In 2018, Chef Jessica went on to create her programs for those looking to start a personal chef business. She saw struggles of those looking to get into the industry and she wanted to help.
While creating her online course, after growing her business for over 18 years, Jessica was offered and accepted a full-time corporate position in health care as the Executive Chef at a small hospital in Laguna Hills. She felt it was a good segue into the corporate world of culinary. Little did she know we were on the verge of a pandemic. She left the hospital and went to manage the Pavilion student dining program at the private University of San Diego.
I have been a yogi for almost as long as I have been a chef. I started doing hot yoga in 2001 and to this day, it is my go-to for relieving stress as well as strengthening and aligning my body. I love to get on my mat and give myself a moving meditation to sweat out everything that is not serving me. As a chef, we need to make sure we take care of our physical and mental health to be able to give our clients the very best every day.
Nothing makes me happier than hanging out with my dog, Truffles. She is an 8-pound rescue chihuahua mix.
We call her the little Diva. I make her dog food for her homemade with organic grass-fed beef. She came with the name but it fits her perfectly, she is my little nugget.
Sometimes we go off-grid where there is no service. It can be hard to be so out of touch, but it also gives me a reset and allows me to truly rest.
It's important to disconnect from everything sometimes and being in nature is very healing. It also provides me inspiration for my chef work.
My mom and stepdad and my brother and sisters all live there. My sister and brother-in-law raise cattle and grow hay among many other things on the land. It is a lot of fun to go visit and drive all over the property. We don't get to do things like that in California!