Jessica Wang is a pastry chef who has trained at some of the best restaurants and pastry shops in the world; serving under the direction of award-winning pastry chefs in Paris and New York City.
After graduating Seattle University with a B.A in International Business, she worked as an English teacher in Miyazaki, Japan for two and half years. Following her tenure as a teacher, she decided to pursue her dreams of becoming a pastry chef in Paris.
In 2015, Chef Jess attended and graduated at the top of her class at École Grégoire-Ferrandi (Paris, France), and has been featured in the French publication, 20 Minutes. She has worked at the two Michelin-starred kitchen, Le Grand Restaurant—Jean-François Piège, Un Dimanche à Paris, as well as Top Chef France finalist owned restaurant, Pierre Sang.
Following her three years in Paris, Chef Jess has worked at Aureole NY, under Chef Charlie Palmer, and Union Square Hospitality Group’s renowned Maialino/Gramercy Park Hotel, owned by Danny Meyer. With the pandemic devastating the entire restaurant industry, she was given the chance to start her dream of owning a savoury dessert omakase dining experience, the first of its kind in Seattle, recreating the fine dining experiences in Michelin starred kitchens in a dessert-tasting menu format. It is with great excitement that Chef Jess returns to her hometown, incorporating her roots and inspirations onto her work; sharing her love of elevated desserts to Seattle.
For more information on her previous work in Paris and NYC, please visit here.
Press:
The ‘Dessert Omakase’ Chef Behind Seattle’s Most Coveted Chocolate Bonbons, Eater Seattle, Jan 23, 2024
Meet the Seattle chef who’s sharing fine dining through desserts-Evening, King5 News, Aired September 21st, 2023
Decadent Bonbons from hédonisme are Bite-sized Works of Art-Seattle Refined, Aired January 11th, 2023
The Dessert Daredevil-Seattle Magazine, June 2022
Best Chocolate Made in Seattle-Emerald Palate
Right and Hype (20 minutes-French Publication), Jan 2016