For more than 20 years, I've built a career creating exceptional culinary experiences across luxury resorts, private clubs, hotels, restaurants, and private dining events.

My background includes leadership roles with The Ritz-Carlton Laguna Niguel, Rancho Valencia Resort, The US Grant Hotel, Seabird Resort, and several successful restaurant openings and relaunches throughout Southern California. Throughout my career, I've specialized in menu development, kitchen leadership, team training, operational excellence, and delivering memorable guest experiences.

As the founder of Jess Baja Custom Chef, I combine my passion for hospitality with entrepreneurial creativity, providing private chef services, culinary consulting, event experiences, and food-focused content inspired by the coastal flavors of California and Baja.

Today, I am interested in opportunities as a Task Force Chef, Executive Chef, Culinary Consultant, Opening Team Leader, and Private Chef. I enjoy helping organizations strengthen culinary operations, develop teams, create innovative menus, and execute successful openings and special projects.

My approach combines classical culinary training, luxury hospitality standards, operational discipline, and a genuine passion for hospitality.

Specialties:
• Task Force & Interim Culinary Leadership
• Restaurant & Resort Openings
• Executive Chef Leadership
• Menu Development & Concept Creation
• Private Dining & Catering
• Culinary Consulting
• Team Development & Training
• Food Cost & Operational Management
• Luxury Hospitality

Let's connect to discuss hospitality leadership, culinary consulting, private dining experiences, or opportunities to build exceptional guest experiences together.