A native of Maui, Hawaii, Chef Jesse Genovese was an ambitious 12-year old that earned his own money working for family friends at a Pizza Parlor on weekends. It was there that he was first exposed to the inner workings of restaurants. He continued to dip his hands in the waters of the culinary arts by signing on as a dishwasher at 15, at a family-owned café. After a brief two weeks of observing the cooks, he earned a place in the kitchen. It took only three months before he became the lead line cook and knew he’d found his calling in food.
Chef Genovese’s formal culinary education began when, at 20, he moved to Spain. There he had the opportunity to work with world-class chefs such as Marc Fosh at the Michelin Starred Bacchus Restaurant, located in the Relais & Chateaux Reads Hotel. Chef Genovese was also mentored by Kurt Kircher, the Executive Chef at the Santo Ponsa Country Club in Mallorca, Spain. During this time he traveled around Europe and observed different culinary styles and methods. He soon decided to polish his skills by attending the esteemed Le Cordon Bleu London Culinary Arts Institute, where he graduated from the masters program at the top of his class.
Upon his return to the U.S., he landed a job at New York City’s popular Suba, a modern Spanish restaurant. Under the direction of rising celebrity chef Chris Santos, who currently appears as a judge on the Food Network show Chopped, he was named to his first Sous Chef position.
Seeking new learning opportunities, Chef Genovese moved to Los Angeles, which he believes is the best fit for his style. He became the Chef de Cuisine at the Blue on Blue Restaurant at the Avalon Hotel in Beverly Hills, and under the tutelage of Chef Jeffrey Everts and Chef Stephan Johnston, he expanded his knowledge of Modern American and California Cuisine. While with the Avalon, he gained further valuable experience as a member of a team of chefs that consulted to the Viceroy Hotel Properties West Hollywood Chamberlain, Viceroy Anguilla, Viceroy Palm Springs and The Jefferson Washington, D.C.
A desire to develop his individuality as a chef and leave behind the strict convention of the day-to-day restaurant world led him to an exciting new position, when he was introduced to the owners of a new event venue in Toluca Lake called Ramsey’s at the Club.
As co-owner of Ramsey’s, Chef Genovese combines his flair for innovation with his exceptional skills and experience. His distinctive approach draws on influences from the Asian foods he grew up with in Hawaii, and Mediterranean cuisine, to create something uniquely American and contemporary. Outside Ramsey’s, he serves as a consultant for a major food retailer. Armed with a passion for fresh, healthy ingredients and a style that draws on international influences, Chef Genovese creates exciting Modern American and California Cuisine that continues to make Ramsey’s a sought-after place for special events.
