Santa Monica College
General Education & Nutrition • 1974
Le Comite National Des Vins De France
Certificate of Merit, France • 1981
California Wine Institute
Wine Diploma, San Francisco • 1980
Cordon Bleu Cooking Academy
San Francisco • 1992
Advanced Pastry Degree
Lenotre Patisserie Ecole, Paris • 1992
Stagiare, Auberge D' Ergal
Jours-Pontchartrain, France • 1992-93
Advanced Asian Cuisine Certificate
Culinary Institute of America, Napa Valley • 2004
Ramamani Iyengar Memorial Yoga Institute
Pune, India • 2007 / 2009 / 2013
Clinical Ayurvedic Specialist
California College of Ayuvreda, Cerritos • 2010
Pancha Karma Specialist
California College of Ayurveda, Grass Valley • 2010
Certified Massage Therapist
California Massage Therapy Council • 2010
Certified Marma Therapist Certificate
Ayurvedic Institute, New Mexico • 2011
Professional Member of National Ayurvedic Medical Association
Certified Junior Level Iyengar Yoga Instructor
Pancha Karma Apprentice & Certification
Somatheeram, Kerala, India • 2012
American Herbalist Guild • 2017
Born in the ’50s my family believed that doctors were god’s and medication was the solution to health, but in truth, we are responsible for our health, and I always think to what Hippocrates said: Let food be thy medicine and medicine be thy food. Today I follow this belief understanding that everything we put in our mouths shares the same energies found naturally in our universe, so today not only do I plan my menus and shop daily seeking what not only moves me for the day but looking for what is known as SLOW foods- sustainable, local, organic and wild foods.
Wolfgang Puck’s Granita. Silverton and Peel's Campanile. Alice Waters’s Chez Panisse.
Sounds like a list of legendary California eateries, doesn’t it? While they are indeed that, they’re also just some of the restaurants at which Chef Jeff has honed his skills. (And we haven’t even mentioned the fact that he trained at Le Cordon Bleu in San Francisco and Le Nôtre Pâtisserie Ecole in Paris. Quelle horreur!)
While these names are certainly impressive, Angelenos might be most interested to know that Jeff was also the manager of the legendary Cheese Store of Beverly Hills (yes, that’s the one where you can smell the cheese from outside, even when the door is closed).
Those experiences, combined with Jeff’s work as an Ayurvedic practitioner, detox specialist, and yoga instructor, inform Jeff’s cooking and meal planning. Specializing in “SLOW” food (Sustainable, Local, Organic, and Wild), he brings refinement and originality to every menu. Vegetarian Shepherd’s Pie, wild rice pancakes with duck, and even molten lava cake are just a few notable dishes in his repertoire.
Alice Waters must be proud!