Chef Jeanette

Chef Jeanette

Honored by Les Dames d’Escoffier, she is a master of refined, sophisticated, aesthetically stunning cooking.

If there’s one thing Chef Jeanette’s cooking proves, it’s that experience matters.

A veteran of some of L.A.’s biggest, most in-demand catering companies like Joan’s on Third and Along Came Mary, Chef Jeanette’s know-how and world view show in every dish she serves. Having studied cooking in France, she holds a certificate from Les Dames d’Escoffier, one of the most prestigious organizations for female chefs. The country clearly also influenced her aesthetic sense as every meal she serves looks like a small painting.

Chef's Menus

Here is only some of Chef's repertoire.

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Career Highlights

Joan's on Third, Someone's in the Kitchen and Serves You Right Catering
Freelance Lead Event Chef • Current

Zest Catering and Events
Executive Chef/Proprietor • 2011 - Current

Along Came Mary Production
Executive Chef • 1998 - 2000, 2002 - 2006, 2008 - 2015

Education & Certificates

Washington State University
B.S. Food and Nutrition, Institutional Management, Dietetic Option • Pullman, Washington

La Côte Saint Jacque
Stagiare, Progressive French cuisine • Joigny, France

La Rotisseries du Chambertin
Stagiare, Burgundy-style cuisine • Gevrey Chambertin, France

Food Safety

Notable Clientele


Here is what they said about the Chef.

An out-of-the-box thinker!

Chef Jeanette worked as our primary catering Chef for 7 years. She has proven herself to be an out-of-the-box thinker with cooking and preparing food items. She is my go-to chef when it comes to creating a unique menu, thinking about the logistics of handling large scale events and overall execution of the multiple aspects of our events. Chef Jeanette merely is excellent to work with and extremely easy to get along with. I strongly recommend Jeanette as a competent and knowledgeable Chef and wish her luck in her future endeavors.

Audie E.

Chef's Gallery

All original photos from our test kitchens, events, and cooking sessions.

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Pay When Ready.
Pay When Ready

Once you are happy with your menu and quote, pay a deposit of 50% to book your chef.