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.

Following the roller-coaster existence of restaurant ownership, Chef Jesse (that’s what everyone calls him) found his career shaped by demand for corporate and social catering where his brand of cooking and showmanship would add a special touch.

“New Jersey’s winningest chef” as Jesse calls himself, earned that title by consistently placing first in events that were professional peer-judged, as well as in those that were “people’s choice” contests. His station at charity walk-around tastings is the one that is always mobbed and runs out of food first as attendees grab for ribs, chicken, and dornbread. Or etoufee, vegetarian sides, and corn chowder.

And when he’s working for pay, whether at an intimate dinner or at a mass feed for 300, Chef is always part of the show, front and center, shaking hands, holding court, explaining techniques, and dispensing recipe tips.

Chef Jesse prides himself in his versatility. “I cook kosher, too,” says the chef. “I just did a kosher banquet for a 75th birthday and the guests said that I was like a Jewish mother who cooked better.”Here’s a guy who gives gives gives -- food, skills, sweat, and love -- to charities, schools, and children’s organizations. That’s not much of a business plan, especially since he is still recovering from debts generated by closing his restaurant a few years ago, but the giving is very much a part of this humble and grateful man.

A cookbook with the tentative title “Cooking From the Heart – and Soul with Chef Jesse” is nearing completion. Future projects include doing some guest where he will serve a high-end prix-fixe chef’s choice menu, and producing a line of jarred sauces “like Moms used to make.”