Jesse Blye

Classically trained chef with extensive experience in luxury dining, high-volume operations, VIP service, and multi-outlet culinary environments. Recognized for leading teams, maintaining Forbes-level standards, controlling costs, and executing refined guest experiences. Skilled across pastry, savory, butchery, and menu development.

Chef at Vegas Golden Knights (2026-01 – Present)

Lead culinary execution for large-scale hospitality and VIP events while supporting executive leadership with production, quality standards, and service logistics.

Pastry Chef at Bazaar Meat by José Andrés (2025-01 – 2025-12)

Directed pastry execution, menu concepts, plating standards, and inventory systems within a globally recognized fine dining environment.

Senior Chef Tournant at The Bedford by Martha Stewart (2024-01 – 2024-12)

Act as kitchen leader in absence of executive leadership; supervise 20+ staff; manage P&L;, schedules, BEOs, vendor ordering, sanitation compliance, and production oversight.

Pastry Sous Chef at Partage (2024-01 – 2025-12)

Designed plated desserts, contributed to seasonal menus, managed inventory and prep systems.

Chef / Pastry Chef at La Petite Maison (2023-01 – 2024-12)

Oversaw kitchen workflow, trained staff, executed expo, and supported banquets and events.

Cook at Hell's Kitchen (2023-01 – 2024-12)

Maintained high-volume service standards, ensured compliance, and assisted training staff.

Private Chef at Happy Flower Gourmet (2019-01 – 2023-12)

Created luxury in-home dining experiences for high-net-worth clients, managing sourcing, menus, prep, and execution.

Seafood Cook at Bouchon Bistro (2017-01 – 2019-12)

Maintained premium seafood quality, trained team members, and ensured safety compliance.

Cook at Harvest Bellagio (2016-01 – 2017-12)

Prepared multi-station dishes in high-end resort dining environment.

Fryer Cook at Rhythm Kitchen (2015-01 – 2016-12)

Handled high-volume fryer production with consistency and sanitation standards.

Breakfast Cook at PublicUs (2015-01 – 2015-12)

Executed breakfast service and trained staff while maintaining quality control.

Garde Manger at Honey Salt (2015-01 – 2015-12)

Prepared charcuterie, cold dishes, and desserts while assisting menu development.

Le Cordon Bleu College Of Culinary Arts