Jeff began his culinary career at the mere age of 14 years old. He started his journey in Ruidoso, New Mexico where he had the opportunity to work with acclaimed Chef Parind Vora at two of his many establishments: Jezabels and Café Alegro.
Upon realizing his natural talent in the kitchen, this young, culinary prodigy relocated to his hometown of Los Angeles, California where he secured the Executive Chef position at Le Petite Ermitage. Following this esteemed position, Jeff moved on to consult for several Southern California restaurants and catering companies, playing a pivotal role in the creation and revision of their menus.
His unique approach combines quality ingredients, new ideas and innovative presentations while staying true to comforting traditional flavors. His primary objective is to create delicious, memorable meals that guests will relish.