Chef Jesse Maxwell is originally from Westchester, New York and this is where his passion for the kitchen began. As a boy he loved getting into the kitchen whether it was cooking for his family or baking with his grandmother, it always gave him a sense of accomplishment. Jesse started working at the age of 14 years old where he found a job as a butcher’s apprentice, and he loved learning about all the different types of meats and cuts. A few years after, he started to become interested in restaurants and found a job in an Italian kitchen where he spent the next few years working his way up the ladder from dishwasher to lead cook. As Jesse’s passion grow, he wanted to gather all the knowledge he was able to and decided to travel around the United states working in many different styles of kitchens and hotels. Eventually he found himself in Avon, Colorado working for the Ritz Carlton Bachelor’s Gulch where he met his wife of four years and had two amazing kids Jax and Rya. After having his first kid Jesse wanted to change his work environment to gain a better work-life balance and found a job at the Sonnenalp in Vail, Colorado where his skills have strengthened and his knowledge has been shared. He has been recently promoted to Executive Sous Chef at Sonnenalp Hotel. Jesse continues to push himself to grow as a proud father and dedicated and passionate Chef.
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