Chef Jeff

Born and raised in San Diego, Chef Jeff believes that the recipe for good food is good people + hard work + curiosity + creativity + a desire to learn. 

He unexpectedly found his calling at Quail’s Inn in San Diego, when he was asked to step away from his dishwashing shift one night, to help on the line. The Executive Chef on duty saw his untapped potential and set him on course for what would become his life’s work.

Eventually, Chef Jeff became Sous Chef at Southern Californian, luxury resort and spa, Rancho Valencia. From there, Chef was recruited for the opening team of San Diego’s Michelin Guide Bib Gourmand establishment, Juniper + Ivy, a seasonal, chef-driven, giant on the San Diego foodie scene.

Chef Jeff’s path continued through other formidable, SoCal restaurants which include Ember & Rye, The Farms and The Shell. Each of these respected establishments, contributed greatly to developing his skills and food philosophy. At Huntress, he took on the role of butcher, breaking down whole animals daily and deepening his respect for craftsmanship and product. Alongside this, Chef Jeff also led the restaurant’s daily fresh pasta program, reinforcing his belief that hands-on, from-scratch cooking is one of the purest ways to tell a story on the plate. His time cooking countless steaks over a Mibrasa Grill sparked a lasting love for wood-fire techniques and the unique flavor it brings to food.

Chef Jeff has been further exploring the private chef sector where he has already had satisfying and successful experiences. San Diego is lucky to be able to access his talents this way. Chef believes San Diego offers some of the best ingredients in the world, and he’s excited to share honest, thoughtful, ingredient-driven food with you.

His philosophy? “There are no shortcuts to any place worth going.” – Beverly Sills

Sample Menus
Sample Menu 01‍ ‍Sample Menu 02‍ ‍Sample Menu 03