Chef Jessie Riley developed her early passion for food from her Italian grandparents who hailed from Castellammare di Stabia. At age 7, she filleted her first fish and quickly moved on to develop an interest in butchery. She graduated from New York University with a Masters Degree in Fine Art, where she taught graduate level printmaking. Jessie subsequently worked in higher education administration, but moonlighted to cater for friends’ parties on weekends. She finally reached a point where she felt it was time for a formal culinary education, and graduated with highest honors from the Institute of Culinary Education (ICE).

Jessie has worked at two NYC restaurants, a bakery in France and a wholesale production bakery in NYC. Jessie is currently an Adjunct Chef Instructor in the Culinary Arts program at NYC Technical College (CUNY). She has taught professional level classes at Kingsborough Community College in Brooklyn, where she also worked on curriculum development and cost controls, and Star Career Academy. Chef Jessie has taught recreational classes at Rustico Cooking in Manhattan, co-teaches a Couples Cooking Series at ICE, and has co-taught cooking classes at The Silo Cooking School in CT and at King Arthur Flour in VT.

Chef Jessie has been a periodic co-host of Wild Game Domain radio show on Heritage Radio. She is a founding partner of Food Startup Help, a consultancy for food entrepreneurs. Jessie keeps up with her artistic interests through private custom cake work for her company Constant Cravings Foods. Jessie produces the annual Top Ten Chocolate Awards and Top Ten Pastry Chef Awards ceremonies for Dessert Professional Magazine. She co-leads an annual course in France for Culinary and Pastry Tours of the Loire Valley.