Chef Jesse Genovese discovered his love of cooking at an early age. His journey through kitchens in Spain, England, and Asia enhanced his appreciation for the diversity of cuisine and wine. In Spain, he had the opportunity to work with award winning Chef Marc Fosh at Read's Hotel and Restaurant, a Michelin Star award holder and member of Relais & Chateaux. Chef Jesse Genovese was mentored by Kurt Kircher, the Executive Chef at the Santo Ponsa Country Club in Mallorca, Spain.

Chef Genovese attended the esteemed La Cordon Bleu, London Culinary Arts Institute where he graduated the master program at the top of his class. Upon his return to the U.S., he was hired in New York City where he worked at the enormously popular Suba, a modern Spanish restaurant. There he achieved his first Sous Chef position working for the rising celebrity chef Chris Santos.

Chef Genovese's talent and commitment then landed him the title of Chef de Cuisine at the Blue on Blue Restaurant in the Avalon Hotel in Beverly Hills, California. There, under the tutelage of Chef Jeffrey Everts and Chef Stephan Johnston he expanded his knowledge of Modern American and California Cuisine.

It is this combination of passion, experience, knowledge and charisma that attracted the management of Ramsey's at the Club to Jesse.

Whether it is Spanish Tapas, Asian, Fusion or Contemporary American Cuisine it is his commitment to the freshest ingredients and his flawless composition that have continued to bring critical raves