Dominic Jeske
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Dominic Jeske | |
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| Born | November 29, 1977 Mannheim |
| Nationality | German |
| Occupation | Chef |
Dominic Jeske (born 29 November 1977 in Mannheim) is a German chef who works at national and international cooking events and trade fairs and as a culinary and wine expert.
Jeske was born in Mannheim in 1977 and grew up in Trier. In the wine region, he developed a close relationship with food and drink at an early age and spent time in the vineyards of local winegrowers during the summer holidays, helping with the grape harvest. Jeske first showed an interest in cookery as a schoolboy and completed an internship at the "Deidesheimer Hof" restaurant. After leaving school, Dominic Jeske worked as a kitchen assistant in various restaurants and wineries in Trier and the surrounding area and gained further practical experience. In 1998, Dominic Jeske returned to the "Deidesheimer Hof" and trained as a chef under head chef Manfred Schwarz until 2001. He then worked as a chef at the "Crowne Plaza Hotel" in Heidelberg from 2001 to 2002.
In 2002, he became head chef at the Cologne brasserie "Chez Chef". To build on his experience, Jeske then spent two years doing internships in upmarket gourmet kitchens, including at "Le Gourmet" in Eckenhagen. On the French coast at "La Cardabelle" in Boulogne-sur-Mer, he deepened his knowledge of French cuisine, which he has been incorporating into his creations ever since.
From 2005, Jeske worked in Cologne restaurant "La Société", which was awarded a Michelin star in 2006. In 2007, Jeske took over the kitchen there as head chef and defended the restaurant's star until 2018. He then took over the Fine Catering department for "La Societé" and the "Restaurant Gut Lärchenhof" until becoming self-employed in 2023.
Today, Dominic Jeske works as an event chef, lecturer and wine expert at international and national trade fairs and events, for example in Dubai, Hong Kong, Shanghai, New York, Bucharest and Belgrade. He also offers various gastronomic services, with a focus on refining regional specialities with sustainable ingredients as well as special dietary customer requirements, such as purely vegan menus at star level.
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