I grew up in Cincinnati, shaped by the flavors of my German and Hungarian great-grandparents and by food passed down, not written down. That's where my love for this work started: at a table, with people, around something made with care.

I've spent the last decade in restaurant kitchens apprenticing under respected chefs across Cincinnati and Northern Kentucky, working my way through American fine dining, Japanese, Latin American, and the European cuisines I grew up on. I worked my way up in a male-dominated industry through dedication, discipline, and a deep, stubborn love of food.

My philosophy is simple: the food is the vehicle. What I'm really after is the feeling and the moment a dish reminds you of home, or takes you somewhere you've never been. I source local whenever I can, I cook clean and full of flavor, and I show up for every table the same way: prepared, present, and genuinely glad to be there.

I'm also the owner of Bagel Stop Sandwich & Catering, a downtown Cincinnati institution serving breakfast and lunch across multiple locations. Running a deli has deepened everything I do, from sourcing and consistency to building menus that actually work for real people, day after day. It's where my love of simple, quality food and my respect for the business side of hospitality live side by side.

Whatever brings you here, I'm glad you found your way to the table.

— Chef Jessica Baston