Jeffrey is the executive chef at Love and Salt. Jeffrey attended Yale university with the hope of becoming a therapist. He began cooking when he realized that he had memorized the exact location of every food item in the supermarket, which led him to enroll at the Culinary Institute of America in New York. After stints at wd-50 in New York and blackbird and Alinea in Chicago, he found himself drifting from fine dining. He moved to the Bay Area to find new inspiration and realized it was simplicity. For five years as sous chef and CDC at beloved Boot and Shoe Service, in Oakland, he moved on to be the opening chef of Del Popolo restaurant in San Francisco. At Del Popolo, Jeffrey had a unique opportunity to create a food culture. Jeffrey is passionate about shortening the distance between the product to the idea and then to the plate, finding his new home at Love & Salt to be a perfect fit.