Background

Jesse Bajana

"Seasoned Chef, Genuine Foodie, Talented Craftsman”

I started cooking in 1994 after graduating high school. In 1998 I was hired as a cook at the Ritz-Carlton Laguna Niguel. The kitchen was led by renowned Executive Chef Christian Rassinoux. Chef Rassinoux had this kitchen organized like a fine tune watch, He was by far the best Chef I ever worked for. In 2004 I was promoted to Sous Chef to work alongside of Chef de Cuisine Joel Harrington. Joel incredibly talented and had previously worked at Aquavit in New York City, exposing me to modern innovation and plate presentation. In 2006 I accepted a Chef de Cuisine position at Rancho Valencia Resort & Spa Rancho Santa Fe California a Relais & Chateaux property. I was hired by Executive Chef Micheal Beck who was also one of the best in the business. A few months after I was hired, Chef Beck moved on to take a position in Pasadena CA. This led to my promotion to Executive Chef at Rancho Valencia Resort & Spa. My solid foundation from my years working at the Ritz allowed me to blossom.

In April of 2013 as Chef de Cuisine I assisted Rianer Schwarz in opening Driftwood Kitchen Laguna Beach, CA. We successfully opened an award winning scratch kitchen on the beach of Laguna CA.

In 2018 I was tasked to open Sisters’ Barn Eatery in Redondo Beach, CA. As Head Chef assisting owner Barbera Reager we opened a successful scratch kitchen, within the first week of opening we were featured in Daily Breeze the local South Bay Los Angeles news paper. “ Sisters’ reclaims barbeque in the South Bay”.