Chef Jay’s experience in the kitchen, as with most Chef’s, began at home. Simply licking the chocolate from his mother’s wooden spoons as a child and manning the barbeque during family dinners as a teen in upstate New York were just the sparks needed to begin his culinary journey. His formal culinary training began with Harriet Bullitt at Sleeping Lady Mountain Retreat in Leavenworth, Washington. He was apprentice to the very reputable Damian Browne. His two years with Chef Damian were used to hone his skills in classical French cooking. Complimented by his love for Northwest fare, he excelled in every area of the kitchen.

Only one month out of his apprenticeship, his reputation for high-end, gourmet cooking and creativity found him an appointment to Sous Chef at The Stimson Green Mansion in Seattle, then owned by Priscilla Bullitt-Collins. He fell in love with the numerous Public Markets and his presence immediately lifted the kitchen and cuisine to an even higher level.

His next stop brought him to the Women’s University Club of Seattle where he was Sous Chef to Daniel Roberts, and later Valentino Laciste. Again his reputation for detail, creativity, and flavorful cuisine preceded him. The membership was quick to comment on the exceptional quality of daily meals, as well as his commitment to the Club’s authenticity and elegance. His dedication and work ethic earned him one of only three annual continuing education scholarships from the Evergreen Chapter of The Club Managers Association.

Chef Jay is a certified Chef de Cuisine and his commitment to the highest standards, fresh seasonal ingredients and impeccable personal service are second to none. In addition, he is also a Premier Member of the USPCA (United States Personal Chef Association). His knowledge is vast and continues to evolve with current trends to continue his staff and clients’ education.