Jesse Naylor

I started working in kitchens at 19 years old. The flexibility of the hours allowed for the pursuit of my main passion (music). My other passion is people, either working with them or serving them. This comes from the fact my father Keith A. Naylor founded a ministry based on hospitality, accepting and loving people as they are. I try to bring this to every interaction I have. Whether that's with a coworker, a customer, a friend or a stranger.

I cut my teeth at brick store pub. A small kitchen that was ideal for starting out. I started out FOH before eventually moving to the dishpit. I then moved to coldside, then mid, then hot side. I was primarily kept on a role called volume because of my adaptability and my ability to fill most roles or "cracks" as they arised. This was the first job I took seriously as a chef.

This past year I've been with Sun in my belly. I held similar positions to the ones I held at brick store pub. Writing and executing large prep lists during the week and acting as volume in addition to prepping family meal for staff with whatever was available on the weekend.

I have a good foundation as both a linecook and prep cook. I'm very eager to work somewhere that will allow me to learn and grow as a chef. I try to give as much as I possibly can and I hope to work for someone who can reciprocate this.