ABOUT THE CHEF
I have been cooking since I was very young, learning my first recipes by cooking with my mother at the young age of four. I was born in Southern California though my family moved to Texas just a few years later, where I remained until my adolescence. I was home schooled for much of my time there, which made for a much broader introduction to the world and the cultures within it than a public education would have. My parents instilled in me an abiding curiosity and an appreciation for experimentation in the kitchen and in life.
I attended the Seattle Culinary Academy in 2003, and after leaving it went to work in various restaurants around the Sound, which was as exhaustive and extensive an education as the most grueling post-graduate program. I struck out on my own in 2010, starting The Jester Chef as a personal chef and restaurant consulting service. I am fond of saying that I 'specialize in specializing', meaning that I prefer to tailor my services to the individual needs of each client on a case by case basis. I am experienced with all manner of speciality and restricted diets, including Keto, Paleo, Gluten-Free, Wheat-Free, Dairy substitution baking, and I'm always thrilled to discover and learn new ones.