One of seven children, at age 8 Jay’s mother taught him the simple truth about cooking: if you learn how to make weekend breakfast for your older brothers, they’ll temporarily lay off the late night attacks while you’re sleeping. By age fifteen, Jay had hung up his cleats and baseball glove in exchange for bussing tables and chopping onions.
In 1986, Jay realized he wanted to become an executive chef while working under acclaimed Chef Raymond Hoffmeister at the Westin Century Plaza Hotel. Jay’s pursuit of culinary perfection has taken him to the kitchens of France, Italy and back to his hometown of San Diego where he worked with Chef Roberto Bernadoni–recipient of the superior achievement award in Florence Italy. In 1996, while working at Bella Luna Restaurant in his first executive chef position, Jay had the pleasure of preparing a special luncheon for Presidential Candidate Robert Dole. The meal left an impression, because in February of 2004, Jay received a letter of recommendation from Senator Dole for the White House Executive Chef position.
Though he was passed over for the position, it was around this time that Jay fell in love with his wife Christy, a native Oregonian, and the Pacific Northwest. He continued honing his craft in Seattle and Portland where he launched his own boutique catering company JP Taste. Jay comes from serving on the culinary team at Oregon State University in Corvallis for the last 7 Years in which he help revolutionized the way students ate on campus while focusing on healthy eating habits. He served on the National Whole Grain Summit and has developed a great partnership with the people of Bob’s Red Mill in teaching the benefits of whole grains.
He has donated his time to his assist his famous music producer sister Linda Perry from 4 non blondes, in Los Angeles Charity events and has been featured as a chef on CBS’s The Talk while cooking or an A-list of celebrities.
In the summer of 2018, he realized that his family and his career needed a breath of fresh air and that the Scottsdale Phoenix area would be the best place for them to pursue a new chapter in his culinary growth. he is now working a several projects that keep him busy. He has formed a culinary consulting company to work in a joint partnership with Bobs Reds Mill as a chef to help expand their brand of products in the college dining and hotel industry by actively attending forward thinking culinary conferences across the country. He has started his own private and personal chef service as well to bring the restaurant experience to the homes of the Valley with It Chef.
He and and his wife Christy share their lives with three beautiful children, Dylan, Reese and the youngest, Jacob, who may soon be learning Jay’s simple cooking truth: make the weekend