Chef Jay DiMaggio began his 30 year culinary career while still in high school in Chicago, working in an all Chinese kitchen in Chicago’s Chinatown. After gaining a bachelor’s degree in Anthropology from the University of Illinois at Chicago, Jay went on to earn a chef certification from The Cordon Bleu school of Chicago.
Chef Jay’s early career was spent working in Chicago’s fine dining scene with top chefs as Keith Luce of Spruce Restaurant, David Burke of the Park Avenue Café and Le Meridian.
Chef Jay moved to the Bay area in 2002 and has been enjoying working for private clients and fine dining events including The Century Club of California. Jay enjoys creating bespoke menus for all his diners using local and seasonal ingredients.