Jenny is replacing Stew Navarre who had previously been Executive Chef of both Local 360 and Bell + Whete. He will now be focused on Local 360 full-time with various collaborations at Bell + Whete with Chef Jenny.
Jenny is a talent with a dynamic, warm personality and a fierce passion for food. She hails from Honduras and is a CIA graduate with nearly 10 years under her belt at various Four Seasons properties around the country. She speaks fluent Spanish, English and basic French and Turkish. Her late husband was Turkish and she’s excited to bring some of those flavors to Bell + Whete’s Norman menu.
Jenny was raised in Honduras with an American mother and Honduran father, Jenny was born with a love of cooking and baking, and grew up helping in the kitchen, alongside her mother. Her first paid kitchen position was in high school working as a cook at the U.S. Ambassador to Honduras Residence, where she prepared from-scratch meals for the ambassador and his family as well as for dignitaries from 12 to 1400 people.
From there she externed at Four Seasons Boston, then accepted a Sous Chef position at Lure Restaurant in Martha’s Vineyard. Seeking a job out west she secured a position at Four Seasons Resort Jackson Hole in Jackson, Wyoming. Jenny worked her way up from Cook Two to Cook One to Jr. Sous Chef to Chef over her six-year tenure and oversaw every outlet of the resort from breakfast to dinner, to off-site catering in remote locations, and focused her culinary talents on game meats, modern pioneer cuisine and sous vide cookery.
Jenny comes to Seattle after three years at the Four Seasons Hotel at Beverly Hills where she worked her way up from Chef Tournant to Chef de Cuisine. While there, she oversaw 50 cooks, ran multiple restaurants within the hotel and focused on world cuisines such as Italian, French, British, Turkish, American, Indian and Asian. Not to mention cooking for high profile guests and participating in fundraisers like Taste of the Nation.
Jenny loves the challenge of working with new meats, game, seafood and interesting new spices to create a memorable meal for her guests where the ingredients shine. She is excited to be on a new adventure in Seattle and loves the abundance of fresh, local produce available from small farms in the Northwest. Jenny is fluent in Spanish and English and basic in French and Turkish.
- Wagyu Sirloin with Blue Cheese and Caramelized Onion
- Fresh Csarecce Pasta with Mushrooms, Leeks, Pecorino and Tarragon
- Beer and Cheddar Potato Soup, Whipped Cod Dip and more.