Get to know me better

The Farmer's Chef, committed to seasonal, local and sustainable ingredients. LOVE what I do..

I've been cooking in and around the Bay Area for 20+ years. As a Chef, there is nothing more alluring and intoxicating than strolling through our local farmer's markets: looking, smelling, tasting and sourcing produce, fish, beef, chicken, cheeses from people I actually know and love to support. For the past 8 years as the Chef and Director of the Cooking School at Cavallo Point, I had the pleasure of shopping the markets 2 to 3 times a week, which meant our menus were always seasonally driven. Rarely did i leave the market with only what was on my grocery list. Typically I'd leave with some new item, (fresh chamomile) and race back to my kitchen to see how it could be incorporated into the day's menus. Today I'm still as committed to sourcing local ingredients from the many farmer's I know, but instead of doing it for Cavallo, i'm doing it for private clients. My cuisine is said to be fresh, bold and of the moment. I'm very much influenced by different cuisines, particularly Mexico and love playing with flavors and textures.

Prior to becoming a Chef, my background was as an events director and catering director so when I say food is about creating an "experience".. I'm well versed in creating experiences. I've worked in a number of restaurants in the city when I first graduated, but spent most of time as a Personal Chef.

During my tenure with Cavallo, the Cooking School was named as one of the 10 best resort culinary schools in the world by Gayot... something I"m profoundly proud of and named the Best of The Bay in 2016. I absolutely love what i do and sharing it with people.

My services

As a professional Chef, I offer the following services

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