Chef Jesse DeLeon, CEO/EXECUTIVE CHEF
Born in Monterrey Mexico and raised in Victoria, Texas, Chef Jesse DeLeon developed a passion for food and found his ability to cook in his mother’s kitchen. After attending the University of Texas and realizing that his passion was in the culinary arts Jesse decided to attend the renowned New England Culinary Institute. From there he worked at the Windsor Court Hotel in New Orleans under famed British Chef Jonathan Wright. It was at the Windsor Court that Jesse honed his contemporary French techniques and learned of true fine dining. Wanting to return to Texas he took a position as Chef de Cuisine at the popular Zoot Restaurant in Austin. At Zoot Jesse earned 4-star reviews from the Austin American Statesman and a Zagat rating of 26 for his cuisine.
With the desire to expand his knowledge Jesse then took a job at the renowned South Congress Italian restaurant Vespaio. Working under the direction of Chef Allen Lazarus and with Executive Chef Ryan Samson he was able to move up quickly through the ranks to Executive Sous Chef and began taking over day-to-day operations and creating daily specials for the busy restaurant.
Along with being the Chef/Owner of Chef Jesse DeLeon Private Events where he brings gourmet fine dining to the home kitchen, Jesse helped start Geraldine’s, Austin new up-scale restaurant located at the Hotel Van Zant. With over 14 years of culinary experience Jesse has balanced a variety of tastes and cooking styles, from the nouveau classics to authentic regional Italian cuisine.