“The best part of being a chef is seeing your vision and passion in a finished product”
Some call Chef Jesse the general: focused, very detail oriented, and extremely passionate about food. Jesse’s culinary passions are constantly inspired by his surroundings and travels, always progressing and learning new culinary skills and techniques as his journey continues.
Jesse is a Hāfu or Hapa, half Japanese. Growing up in Calgary, nori and rice was his school snack, instead of cheese and crackers which strongly impacted his culinary palate. Now married to his lovely wife, they have made several trips to visit her family in South Korea. They’re both well travelled, making sure to fit in adventures to Thailand, Vietnam, Japan, the Caribbean, the Southern States, and many other places in the world. This love for globetrotting has hugely influenced Jesse’s cooking style.
Chef Jesse started his career in independent restaurants, then moving onto a global hotel chain in Calgary. The general moved to New Orleans, spending time cooking in the French Quarter, as well as cooking in St. Thomas on the Virgin Islands, Toronto, Atlanta, and Charleston, South Carolina.
He loves big bold flavors incorporating Asian, Southern U.S., and Caribbean inspirations, while never forgetting his roots as a half Japanese kid from the Canadian prairies. Chef Jesse brings all of his knowledge and experience to Rōnin Chefs as a driving force for unique dining experiences, exciting menus, and creative culinary concepts.
