Jennifer Biesty started her cooking career in her native Brooklyn, New York. She quickly moved to the kitchen after a short stint working in the dining room of a local restaurant. At the age of eighteen, she was one of the youngest students enrolled at the CIA Hyde Park, NY, where she excelled. After broadening her palate with prominent positions at New York restaurants such as Aquavit and Charlotte, she wanted to take on the West Coast.

In San Francisco, Jen worked with Chef Loretta Keller at her French restaurant Bizou. The two developed a close working relationship and Jen was quickly made Sous Chef. The restaurant received three and a half stars from San Francisco critic Michael Bauer under her direction.

Then it was time to see more of the world. Jen traveled extensively around Europe studying haute cuisine. After exploring Italy, Spain and Paris she landed in London to work with chefs Ruth Rodgers and Rose Gray at The River Café, where she learned techniques to create artisan and rustic Italian cuisine.

When she returned to San Francisco, she worked with Traci des Jardins at her esteemed restaurant Jardiniere and then returned to Bizou when Chef Keller offered her the position of Chef de Cuisine. Jen was intricately involved in the process of turning Bizou into Coco500, and she received three stars on the new restaurant’s first review.

As of late, Jen has been involved in many different endeavors. She appeared on Bravo’s Top Chef, Chicago and has subsequently taken part in many cooking demos and charity auctions. She has also been asked twice to be the guest chef with Outstanding in the Field, a program that brings together chefs, farmers and winemakers.

Jen recently left Coco500 to pursue exciting opportunities, including creating a catering company and starting her very own restaurant. There is no stopping Jen when it comes to her creative passions and ambition!