Rising Star Chef Jennifer Biesty of Scala's Bistro - Biography

San Francisco, CA

November 2011

2007 San Francisco Rising Star Chef Jennifer Biesty took her first job as a bus girl in a neighborhood restaurant in Brooklyn, New York, and a few years later, at eighteen, became one of the youngest students at the CIA. After a six-month internship at Sazerac in New Orleans’s Fairmont Hotel, she returned to New York and joined the fast-paced kitchen of Aquavit as Chef de Partie under Chef Christer Larsson. A year later she became Sous Chef at Charlotte restaurant NYC under Chef Pat Williams, where she learned to work with countless spices and exotic grains. Her palate was broadened, and the West coast’s food Mecca called – and so in 1994 she headed to Bizou in San Francisco to work with Loretta Keller.

In 1997, Biesty went to London to take a Chef de Partie position under chefs Ruth Rodgers and Rose Gray at The River Café. She returned to San Francisco in 1998 to work for Chef Traci des Jardins at Jardiniere. After a brief stint with Traci, she returned to Bizou as Chef de Cuisine, where she stayed for two more years before becoming Executive Chef at Universal Cafe. She then reunited with mentor Keller to help oversee the renovation of Bizou, which has since been reinvented as Coco500. At Coco500, Biesty’s spunky sense of humor and dynamic personality came through in modest, spontaneous dishes. She is currently the Chef at Scala's in San Francisco.