He’s larger than life (except for his ego), knowledgeable, skilled, and bubbling over with love for food and love for life. He trained with a number of first-name chefs including David, Craig, and Dennis, and brags that he “tamed” one of those chefs famous for his drillmaster ferocity.

Chef Jesse also is proud that he is one of very few African American chefs who have achieved visible success.Combined with the foundation in southern that he learned from “Moms” and Grandma as a kid in Snow Hill, North Carolina, his grounding in classic French techniques formed the country French/southern/Cajun cuisine he now specializes in.