2000–2006
San Diego
First leadership roles, then Executive Chef at Trattoria La Bocca.
About Chef Jesse
The work teaches you what the room needs.
A small California beach town raised him. San Diego’s kitchens trained him. New York made him.
Since 2006, Jesse Olguin has moved between the line, the pass, and the operating plan—learning how to make excellence practical at every scale.
Career highlights
Proof is in the work, and the work has range.
Six years
of Michelin Guide recognition at The Black Swan
Food Network
feature on Burgers, Brew & ’Que with Michael Symon
Nearly 3×
sales growth as Executive Chef at Pera Soho
1,700 seats
across a three-unit waterfront enterprise
The journey
A long view of the kitchen.
From first leadership roles to multi-unit operations, every chapter added another layer to the work.
2006–2011
New York kitchens
Viansa Ristorante, Bar Bao, Eighty One, and Robert@MAD.
2012–2022
Chef Jesse Consulting
Consulting, The Black Swan, Chavelas, Pera Soho, and Neir’s Tavern.
2023–present
At scale
Executive/Corporate Chef across Pier 66 Maritime’s three-unit operation.
The through line
Make the standard clear. Make the system strong. Let the food speak.Work with Chef Jesse