GET TO KNOW JESSE MCCLELLAND

I started my culinary adventure 15 years ago  in Melbourne Australia where I attended culinary school at William Angiliss Institute Of Tafe. One of Australia's most pristine culinary programs. From there I have travelled and worked all over over the world. From the islands of the Great Barrier Reef, Asia, Alaska and California. Prior to moving to the Monterey Peninsula I was the Executive Chef for the Evergreen Lodge in Yosemite National Park for 6 years where I created amazing seasonal Californian cuisine for hundreds of visitors from all over the world. Recently, I was the Executive Chef for Grasing's Coastal Cuisine located in Carmel-By-The-Sea where we served delicious, sustainable, local dishes. I have a well rounded knowledge of all aspects of food from butchery, baking, buffets, fine dining, seafood, vegetarian, vegan, dietary needs & barbeques. Great with any type of cuisine, south east Asian, Italian, French, Mediterranean, Indian, German, American, British. I am extremely motivated and passionate about food and look forward to cooking for you.