Jesse’s love for food began early, in his grandfather’s kitchen, where he learned to bake homemade bread and discovered that time, care, and attention can transform a simple dish into something memorable. His path into the culinary world started later, while studying Graphic Design in college, when a cousin offered him a position in the kitchen of a large restaurant chain. He began as a dishwasher and prep cook, then moved into line cook and kitchen supervisor roles. After graduation, he stayed with the restaurant for nearly seven years before stepping into a new opportunity at a family-owned Italian restaurant known for local ingredients and house-made dishes prepared from scratch. Inspired by the pace and creativity of the kitchen, Jesse quickly advanced to a supervisor position, overseeing operations and helping develop featured menu items over the next five years. At the same time, he continued building his Graphic Design career through a home-based business serving multiple clients, as well as an online venture.
Eventually, Jesse chose to return his focus to design and left the culinary field to grow his business. Five years later, he came back to the kitchen part-time after recognizing that food and nutrition needed to remain a steady part of his life. This time, he joined a different Italian kitchen. Around the same period, he also worked with Dan, Soltara’s co-founder, supporting brand and website development for Dan’s previous retreat center in Peru. Curious to experience Peru for himself, Jesse traveled there in 2017 and worked with ayahuasca and Kambo. The experience sparked fresh inspiration and renewed his creative energy. When Dan and Melissa launched Soltara Healing Center, they invited Jesse to help build the website and create a menu for the retreats, a role he continues to support today. His contributions have also included website design, updates and maintenance, video editing, photography, and graphic design for Soltara events and promotional materials.
With more than 15 years of combined experience in kitchen work and graphic design, Jesse brings both creativity and practical knowledge to Soltara. Working closely with the kitchen manager, he helps develop ayahuasca-dieta-friendly menu options that are nourishing, flavorful, and supportive of the retreat experience. The menus are designed to reduce salt, oil, and spices while also removing dairy, red meat, processed sugars, and butter. His background in Italian cooking gave him a strong foundation in working with fruits, vegetables, and plant-based proteins, allowing him to create meals that are simple, satisfying, and full of heart.