"I can't speak more highly of Jay's excellent culinary skills and his professional business sense. I live on the East Coast and my family is on the West Coast. I found Jay's website and decided to take the plunge to deal with him solely via email. I was immediately impressed by Jay's professionalism and concern for the customer's needs. It didn't take me long to feel completely at ease and know that I had made a good decision to use Jay's services. By all accounts, the dinner was spectacular, Jay was very personable and professional, and the evening was a wonderful event for all concerned. Thanks, Jay, for helping me give my family a most memorable Christmas gift. I wouldn't hesitate to recommend you and to use your services again in the future."

E. Wilson, Pennsylvania
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About The Chef
Chef Jay DeLong

Like most professional chefs, Chef Jay’s kitchen experience began early at home. Licking chocolate batter from his mother’s wooden spoon as a child and manning the barbeque during family dinners as a teen in upstate New York produced the sparks that ignited his culinary career. His formal culinary training however began at Harriet Bullitt's renowned Sleeping Lady Mountain Retreat in Leavenworth, Washington. There he was apprenticed to the reputable Chef Damian Browne. His two years with Chef Damian honed his skills in classical French cooking to a fine edge.

One month out of his apprenticeship, Chef Jay's reputation for high-end, gourmet cooking and creativity secured him an appointment as Sous Chef at The Stimson Green Mansion in Seattle. He fell in love with the numerous Public Markets and his presence immediately lifted the kitchen and cuisine to an even higher level.

Chef Jay's next professional advancement was to the Women’s University Club of Seattle where he was Sous Chef to Daniel Roberts, and later to Valentino Laciste. Again his reputation for detail, creativity, and flavorful cuisine preceded him. The club's membership was quick to comment on the exceptional quality of daily meals, as well as Chef Jay's commitment to the Club’s authenticity and elegance. His dedication and work ethic earned him one of only three annual continuing education scholarships from the Evergreen Chapter of The Club Managers Association.

Chef Jay is a graduate of the Culinary Business Academy & a member of the USPCA (United States Personal Chef Association) which allows him to apply the highest standards to his business practices as well as to his food. His commitment to fresh seasonal ingredients and impeccable personal service are unquestioned. His knowledge is vast and in his desire to best serve his clients Chef Jay continues to pursue continuing education & experience.

Chef Jay is also a certified Wine Steward as well as a Food & Wine Pairing Instructor at South Seattle Community College.

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