Chef Jesse Nobbe

Seattle Personal Chef


Chef Jesse's Bio

Jesse spent a large part of his childhood in rural town Ponca Nebraska and achieved his Associates degree in Culinary Arts from Western Iowa Tech in Sioux City, Iowa at the age of 22. Shortly after college, he focused on his career and spent four years learning the business and honing his newly acquired skills with the Hard Rock Hotel & Casino in Sioux City. He was actively involved in all aspects of food and beverage operations as a Chef de Cuisine and saw a lot of opportunity to learn and teach others. Ask him if he’s cooked for your favorite musician. He probably has!

After the hotel, he became Executive Chef of the Sioux City Country Club. He dove right into writing exciting new menus, holding chef tables, private parties, theme events and catering weddings.

After absorbing all of that knowledge, he set out with his family to move to the great pacific northwest to become a personal chef in Seattle, Washington. Coming from the midwest, he likes cooking with fresh and local ingredients and his favorite style of cooking is a mix between gourmet and comfort.

Fun Fact

He likes fitness, music, camping and spending time with family and his puppy Solace.

Menu Highlights

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About Down to Earth Cuisine

Down to Earth Cuisine provides meals that are sustainably and responsibly sourced. To help preserve this approach, we use GMO free products, organic when available and wild caught seafood approved by the Monterey Bay Aquarium Guide to Sustainable Fishing.

When we moved over to custom delivery services, it meant having to find new sustainable ways to deliver the meals, using only compostable containers to reduce use and purchasing of plastic. We also work with One Tree Planted a nonprofit organization that plants trees on our behalf to offset our carbon footprint.


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