Welcome!

Jesse Barber

Chef, Assembly Restaurants

Watercress, shaved fennel, black olives, and grapefruit salad

Oil-poached halibut with chive blossoms and creme fraiche

English peas and puree with osetra caviar, chervil, and fingerling potatoes

Whole roasted barracuda with salad of farro, chanterelles, brown butter, and thyme

Salt-roasted apricots, wild watercress, and braised rabbit quarter

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3 things diners should know about me:

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Whole animal butchery

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Farm-to-table, fresh farmers market ingredients

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I pull flavors from Japan, Spain, Italy, and France to create a unique dining experience

What is your signature dish?

Olive oil-poached halibut with dandelion greens, shaved fennel, black olives, and almonds; with creme fraiche and chives ...

READ MORE Q&A

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Featured menu

Tondonia wine tasting menu

Tondonia wine tasting menu

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Caviar, fava puree, tendrils, potato crisps, and lobster

2001 Gravonia crianza blanco

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Duck prosciutto and grilled stone fruit

1993 Tondonia blanco reserva

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Freckled lettuces with crostone of rabbit liver and heart pate, mustard and green tomato mostarda, kale, and radish

2000 Gran reserva rose

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Seared striped bass with summer “salad”

1970 Tondonia blanco gran reserva

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Endive, grapefruit, avocado, and watercress

1968 Tondonia blanco gran reserva

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Cote de boeuf, roasted and served with favas, potatoes, and salsa verde

1957 Tondonia rijo lopez reserva

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Tarte aux citron with pine nut crust and meringue

1998 Tondonia blanco familia costa corsa

$550 per person

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The chef creates a customized proposal

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Click a service to see what's included

Four-star dinner party

starting price per person

$150

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Minimum Total Event Cost: $3000

Calendar last updated: More than two weeks ago

My culinary résumé

Education

Western Culinary Institute , Portland, OR

Restaurant Experience

the tasting kitchen, Abbot Kinney, Venice, CA, Chef de cuisine , 3 years

Decarli Restaruant, Portland, OR, Sous chef, 1 year

Blue Hour Restaurant , Portland, OR, Lead Line cook, 3 years

Marche Restaurant, Eugene, OR, Sous Chef, 3 years

Thomas Keller Restaurant Group, Yountville, CA, Garde manger / oyster bar / commis, 3 years

Helpful notes

My top cuisine specialties

Farm-to-Table
Mediterranean
New American
Nose to Tail

Travel

I can and will do parties any where in the states. I am based out of Los Angeles but have traved as far as New York to do an event.