Jesse O'Reilly, Aprons Staff
Bringing over twelve years of culinary experience to your palate, Jesse strives to create a masterful eating experience for all. The passion and skill that Jesse has honed cannot be learned at any culinary institution, and it was not. His quest for a variety of gastronomical knowledge began as a young boy in the kitchen of his father in Maryland. His cooking skills developed through a variety of settings Montana, Oregon, a resort in the Cascade Mountains, Reed College. Most recently, Jesse was a chef at Ala Provence in Tallahassee.
Jesse is interested in learning about food from other countries and replicating it as authentically as possible, which is an interest that he turned into practice as chef at the global café at Reed College. Jesse also cares deeply about using fresh and wholesome ingredients, and extracting complex and exciting flavors. He believes that good food is more than a means of sustaining life, but a way to bring people together to relish life. His style is applicable to fine dining, as he proved as chef at the French gourmet Tallahassee mainstay, Ala Provence. There he introduced fresh in-house made breads for every meal, as well as new culinary techniques while staying true to French cookery. But his style, with its calm passion and skillful confidence, can be easily accessible to anyone on the culinary spectrum.
Jesse lives and breathes all things culinary, and it is his utmost hope to continue to share and ignite a similar awe and enthusiasm in those around him.