Chef in Menlo Park, California

Greetings, My name is Lesa Jackson Nunes, I am a formally trained chef with Le Cordon Bleu, internationally externed in Italy; grounded in French technique. I am an Executive Chef with a Serve Safe Manager Certification on Food Safety with over 20 years professional production experience in a variety of venues: from large volume to small artisan concepts ~ catering, stadiums, fine dining restaurants, and hotels. I began my career on the East Coast working my way up for 12 years in fine dining Michelin rated restaurants on the East Coast. The last several years have been in California running small artisan and larger accounts. Prior to having my own business, my favorite places to work were Ritz Carlton, Whole Foods Market, Italy at Badia a Coultibuono. What I am looking for in the next position is one where I can keep the craft of cooking alive for the next generations, as well as continue to create flavor-FULL, beautiful plates for the patrons, as well as continue to create competitive menus. I live in the bay area - not afraid of a commute. And willing to travel out of the local area for parties in need of a great meal. I travel to most locations with 48 hr. advance notice. I haven't turned down a location yet. Please reach out if it looks to be a fit - I could breeze in for a tasting for serious inquiries in fairly short order. Warm regards, Lesa See below for some information on my areas of competency with cuisine: Flavor Influence / Inspiration: Asian Indian Mexican Spanish Italian Californian Regional Southern Cuisine Healthy spins on comfort foods Special Dietary Restrictions that I work with: Gluten Free/ Wheat Free Paleo Keto Diabetic Diets Low FODMAP Diets Low Carb Low Sodium High Fiber