"I strive to exceed expectations, considering each individual client before writing a menu or picking up a knife. Food is fuel for the body but it’s also an art form utilizing all five senses. Magic happens when these two concepts unite at the table."
CHEF JESSICA SEQUOIA
I have 25 years of diverse professional culinary experience. Cooking creative menus with the best locally sourced ingredients is my true love.
My childhood was spent in the mountains, where I helped my family raise goats, chickens, ducks, and rabbits. I have fond memories of collecting eggs, milking goats and feeding the animals – munching on fresh vegetables from the garden. My father was a renowned commercial and sport fisherman, working in the Pacific Northwest, Caribbean, Africa, and South America. Sometimes I tagged along on his Hemingway-like adventures. From an early age, I grew, caught and prepared my food, respecting the bounty that comes from land and sea.
Childhood summers were spent picking blackberries, making jam, cobblers and pies – and fishing for king salmon on the Klamath and Rogue rivers. I learned to bake by watching my grandmother make pastry by hand. My grandfather, a trained chef, would cure, smoke and can his prized catch. When I was 19, he gave me his 1920 copy of “The Epicurean” and his old-school carbon steel chef knives and instructed me in the basics of skilled and proper food preparation.
My first professional experience was at Gayle’s Bakery & Rosticceria in Capitola serving hundreds of customers every weekend. Since then I have gained a wealth of experience working with some of the best restaurateurs, chefs, and wineries on the central coast.
In 2007 I opened Coastal Catering, specializing in weddings and large-scale events with full-service event planning. Our focus was to bring catering to the next level with only the best quality products and service – a hugely successful enterprise, serving exclusive clients such as Aston Martin and Carol Shelby during Pebble Beach Concours d'Elegance.
Searching for a larger kitchen to accommodate my ever-growing business, I realized that I prefer to concentrate my talents on being a personal chef. Working one on one with clients to create their perfect menus is where I truly shine. From multi-course dinners with five-star service to healthy weekly meals plans, I adore bringing your vision to life.
I moved to Tuolumne County in the Sonora area and started Salt of the Earth Personal Chef Service. I fell in love with the small-town feel I was longing for from my past. Working with the local farmers, small business folks and artisans has been a real joy. Let’s celebrate what this unique region has to offer together.
I am a longtime member of the American Personal and Private Chef Association. As a member, we must adhere to a strict code of ethics and maintain proper licensing and insurance. I am also ServeSafe certified maintaining the highest standards of food handling.
I have a long list of qualified references, from clients and chefs alike, that I will happily provide upon request. Please feel free to check out the Salt of the Earth Personal Chef page on Yelp.
Thank you and enjoy every tasty bite.