JESSE PEREZ
Nava
Atlanta, GA
Jesse Perez was born and raised in San Antonio, Texas. Influenced by the rich Southwest traditions of the area, Perez was exposed to a hands-on approach to authentic Southwestern cooking at a very young age. "I believe my passion for cooking goes back to my childhood. I would tiptoe over the kitchen table to watch my grandmother and mother make homemade tamales and tortillas. In later years, I loved working in the kitchen with my mother. She was so conscientious about the food she prepared for the family because she worked as a dietician for a local nursing home. I look back now and realize that my young culinary career indeed has a family foundation."
Through out his college career, Perez used his knowledge of the kitchen to pay his way at University of Michigan in Ann Arbor. From humble beginnings of flipping burgers at the local bar and grille, to the four star elegance of The Earle, Perez continued to develop his skills. At the Earle, a French and Italian restaurant, under the direction of Chef Shelly Adams, Perez was taught the basics and importance of fine dining. Chef Adams consistently pushed for excellence and flawless execution of authentic French and Italian cuisine. Her passion inspired his own dedication in developing his own culinary career.
Upon graduating from the University of Michigan with a degree in Ethnic and cultural history, Perez return to San Antonio. With graduate school in mind, his love for the culinary field was fresh. In the fall of 1999, Executive Chef John Northcutt brought Perez on board at The Westin La Cantera Resort. His first exposure to Resort setting and the never-ending needs of guests at the resorts three meal-a-day restaurant, Brannon's.
The opportunity to continue advancing his skills and knowledge of fine dining presented it's self when Perez was promoted into the kitchen staff of Francesca's at Sunset, the resort's specialty dining restaurant. Working under the supervision of Chef Jared Hunter and his successor, Chef Chuck Bartsch, Perez perfected his techniques and mastered the art of authentic southwestern cuisine with traditional methods. While at Francesca's, Perez continued to develop his culinary expertise through programs and collaborations, including the intensive eighteen-month wine program instructed by San Antonio's most respected master sommelier, Virginia A. Philip and shoulder to shoulder collaborating with celebrity Chef Mark Miller. Perez is the only chef in San Antonio who is a certified Guild of Sommeliers.
In the summer of 2002, Perez was named Chef de Cuisine of Francesca's at Sunset and has maintained the restaurants impeccable culinary reputation. Perez likes to stay on the culinary cutting edge with innovations and implementations of new techniques that explore all the dimensions of cuisine. Perez implements two seasonal menus' that focus on southwestern cuisine but incorporates culinary accents from Asian, German, Spanish, and French influences. He spends time each year expaning his dining influences with trips to Mexico, New York and New Mexico, at the residence of Chef Miller. Most recently, Chefs Miller and Perez traveled to Arizona to work along side other world renowned chefs at the James Beard Dinner at The Westin Keirland Resort.
