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​​​​​​​"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.​​​​"

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.



Chef Jess




Private event Chef, Salt of the earth personal chef, dinner parties, home chef, healthy meal prep, Organic food, catering, events
Salt of the earth personal chef is servesafe certified
Chef Jessica Sequoia is a Member of the American Personal and Private Chef Association
Personal chef code of ethics
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