Title: Interview with L.A. Rising Star Pastry Chef Jessie Liu of Providence

by Caroline Hatchett
June 2017

Caroline Hatchett: How did you get your start?
Jessie Liu:
I knew I wanted to do pastry when I was pretty young. I started at the CIA in Napa, where I met my husband who’s now a sous at Caliente. Then I worked at Bouchon for a year, moved on to Patina, and then here, [Providence]. I’ve been here six years now, since 2010. I have six people on my pastry team (thank you Chef Michael!), and we do all the bread, mise en place, chocolate bon bons, petit fours, and macarons.

CH: Have you had a mentor in your career?
David Rodriguez. 

CH: What's the biggest challenge facing your restaurant?
In general, In America, because I didn’t grow up eating something you’re familiar with, I don’t have that palate for it. And you have to eat a lot to memorize it.

CH: What's your five year plan?
I want to open a restaurant or bakery with my husband. I’ll probably go back to Taiwan, or anywhere, maybe L.A.—probably casual bistro dining.