Market Café at Park Place
3337 MICHELSON DRIVE IRVINE 92612
Tel. 949 660 1883
|November Monthly Highlights | View Calendar Here|
|C+M Fall Menu|
|Market Cafe Menu|
|WEDDING FACT SHEET|
|BOOK YOUR HOLIDAY PARTY WITH US! | View for more info|
|Live Well! Check out our new WELLNESS CATERING MENU|
Executive Chef – Market Café Park Place
Executive Chef Jessica Spear reimagines breakfast, lunch, and corporate catering menus for busy executives and office professionals on the go. At Orange County's Market Café at Park Place, part of the Patina Restaurant Group, she has introduced a menu that revolves around high-quality local ingredients and the kind of multicultural adventurism she grew up with in her native Florida. She consistently presents new cuisines and food concepts, which not only delight guests but provide instructional opportunities to further develop her staff. “Regardless of the restaurant, cuisine, or budget, it's all about the food you create, whether it's toast or filet mignon," she says. "It's about going the extra mile, even if it means longer hours or harder work. That’s what I hope to instill in my staff."
Growing up with a mother who spent time living in Japan and Sri Lanka, and a father passionate about traditional Southern cooking, Spear’s parental mealtime instructions were, "You don't have to eat it—just try it!" Working as a server in a Tallahassee restaurant after high school, Spear observed the kitchen crew was having more fun than the front of the house. She talked her way into agarde manager position, later earning herself a spot on the line in a more upscale restaurant. Seeking to refine her technique, she enrolled at Florida’s Capital Culinary Institute of Keiser College, graduating in 2006.
During school, she worked at the President's House at Florida State University, a popular venue for fund-raising dinners operated by Aramark, the prominent institutional food-service company. Continuing on campus after graduation, she earned the leadership position of “presidential chef” and catering executive sous chef, for which she oversaw a catering budget of more than $2.5 million. In summer 2008, Spear assumed a sous chef position at the Aramark-operated Olympic Village in Beijing, where she coordinated the feeding of more than 3,000 athletes daily. Later in 2008, Spear went onto work through LifeWorks, an Aramark company, as executive chef at Google’s Kirkland, WA, campus. Three years later, she moved to the LifeWorks venue at Walt Disney Studios in Burbank, CA, as campus executive chef, handling movie premieres and events accommodating up to 4,000 guests.
Spear assumed the position of culinary operations lead at Aramark, managing the entire Northern California region and concurrently served as food service director at a San Jose facility serving Pricewaterhouse Coopers and Oracle employees. She joined the Patina Restaurant Group in late 2012, bringing with her not only her varied experience, but a commitment to cooking with local ingredients that support small family purveyors and a presentation style tends to reflect a touch of flair. "You have to catch people with their eyes first," she says.
When not in the kitchen, the 31-year-old chef can usually be found in the outdoors, hiking, camping or at the beach with her two dogs, Chef and Spug-Eddie.