Chef Bios
Jesse Kimball
Executive Chef at the Memphis Taproom, Philadelphia, PA
Jesse's career in food began in the early 80s in the homesteading movement on the coast of Central Maine. When he was 16 he left home to work in lobster houses in the resort town of Boothbay Harbor. Jesse's journey brought him to Western Massachusetts, Portland, OR, and New York City where his career as a musician allowed him to travel all over the U.S and the world learning about regional, and international food. In 2004 Jesse settled in Philadelphia, where he completed an apprenticeship with Food and Wine's Best New Chef 2004, Dominic Filoni, at his signature restaurant, Bianca, in Bryn Mawr. Jesse spent the next two years mastering New America cuisine at the BYOB, Matyson, followed by a crash course in Molecular Gastronomy at Lacroix in the Rittenhouse Hotel. He is currently Executive Chef at the Memphis Taproom, a popular gastropub.
