Chef Jill - Big City Chefs Perfil

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After graduating from Le Cordon Bleu Cooking and Hospitality Institute of Chicago, I worked at Wave in the W Hotel in Chicago, a Mediterranean restaurant. Then, I started to work for BCC. When I first moved to Hawaii, I got a job cooking at The Pineapple Room, one of Alan Wong's restaurants, who is one of the founders of the Hawaiian regional cuisine and one of the best and well-known chefs on the island. I took maternity leave and then decided to leave The Pineapple Room after 3 years there. In addition to doing catering and personal chef work for private clients for Big City Chefs in Honolulu, I work for two of the Island's up and coming Chef/Restuarateurs at a restaurant called Prima, which focuses on modern Italian cuisine using only the freshest local ingredients.