Welcoming Intro’s 5th Visiting Chef: Jessica Largey

February 17, 2016

Few people can say that they started cooking at the age of five, but Chef Jessica Largey can. She traces her culinary roots back to watching her mom make scrambled eggs one morning, and then secretly recreating the dish on her own while standing on a crate in the kitchen the following morning. A lot has happened since that moment. Best known as chef de cuisine at Manresa in Northern California, Chef Jessica was named in Zagat’s “30 Under 30” for San Francisco in 2013. That same year, she was a StarChefs.com “Rising Star Chef” and an Eater “Young Guns” award winner, recognizing distinguished talent in the restaurant industry. In May 2015, she won the James Beard “Rising Star Chef of the Year” Award, following up on a nomination for that same award the previous year. Her California-inspired dishes are vegetable focused, with fresh produce taking center stage while complementing proteins play a supporting role. Her naturally inspired style of cooking showcases the true characteristics of each ingredient in a creative but approachable way. Though the winter may present some barriers it is not going to stop Chef Jessica from surrounding Intro's guests with the best of what this season has to offer. roasted Just added to the a la carte menu is Chef Jessica's Whole Roasted Romanesco dish with olive oil, anchovy-thyme vinaigrette and a cauliflower puree with a hint of chili spice. The bright kumquats are candied in orange juice and the dish is finished with purple and honeydew daikon. Before arriving at Intro, Chef Jessica had taken an 10-week trip eating, cooking and hiking her way through Copenhagen, Stockholm, Geneva, Paris and Barcelona. It is from her travels that she developed a new philosophy towards cooking, one of which her food is intended to make guest feel at home, warm and welcoming. And she does just that. Chef Jessica offers a fresh outlook and soulful wholesome approach to each one of her produce-driven, naturalistic dishes. We can't wait to see what Chef Jessica has in store during her time at Intro. She is certainly looking forward to the spring season; already scheduling visits to nearby farms to source local produce and see the operations. “Winter into spring,” Chef Jessica says, “what an amazing time.”