Private Chef Jesse Scituate, MA, United States

I make my own recipes, don't follow others.

French technique, clean, colorful, in depth flavors and variety of textures.

Culinary school, interned at l'espalier in Boston, worked for sister restaurant, sel de la Terre for 2+ years, restaurant oro, Scituate two years, managed sister restaurant of oro, Tesoro for 2 years, currently working at the Barker tavern, scituate.

American, Asian, French, Fusion, Italian, Latin