Jay Payne :: CHEF'S ROLL :: The Professional Chef Network

Jay Payne

Fresh, Fun, and Innovative Cuisine is my Passion!
EVENTS
Flavors Gala 2015: A benefit dinner with proceeds to benefit The American Liver Foundation
EDUCATION & EXPERIENCE
San Diego Yacht Club. San Diego, Ca
Sous Chef
Fairbanks Ranch Country Club. Rancho Santa Fe, Ca
Sous Chef
Cafe Japengo. San Diego, Ca
Executive Chef
Anthony's Fish Grotto. San Diego, Ca
Executive Sous Chef
The Culinary Institute Of America. Hyde Park, NY
Culinary Student
SKILLS & EXPERTISE
Leadership
BOH operations
Kitchen management
Food/menu costing
Food photography
Food sanitation
Inventory control
Labor cost management
Menu development
P&L management
Product ordering
Recipe development
Safe food handling
Staff training
Time management
Training
TV/radio guest appearances
My cooking style is "California Cool" and I strive to execute food that tastes so good it leaves people wanting more! I tend to lend myself towards Asian ingredients, however I am not committed to only one style or genre of cookery. I remain to be a student and will never be done with learning because it only challenges you to be better at what you do!
AWARDS & ACCOLADES
  • Gold Medallion Award Best Sushi
  • A-list Best Asian San Diego, CA
PRESS
San Diego Union Tribune Chef's Roundtable discussion
Riviera Magazine Restaurant Highlight
San Diego Home and Garden Chef's Hall of Fame
Jay Payne
Jay Payne
San Diego, CA
United States

Sally's Seafood on the Water
Chef De Cuisine


I started young, very young and would work weekends delivering bread to different restaurants and food establishments. Seeing the energy and excitement of a kitchen was the draw for me, I had to see what it was all about and I have never left. I have trained in multiple culinary settings and find myself most comfortable in restaurants. I can't see myself doing anything else and i'm okay with that!