Jesper Jonsson, Chef Educator at the Auguste Escoffier School of Culinary Arts in Boulder, will be the headliner for the 2015 Edesia: A Palisade Culinary, Wine & Spirits Adventure on Sunday, March 29, at Wine Country Inn. He will create and prepare the menu for the VIP luncheon and participate in chef demonstrations.
Recently inducted as an Escoffier Disciple, Chef Jonsson’s background and training make him a natural leader for the Edesia team of Celebrity Chefs who will be demonstrating their culinary skills at Edesia this year. Before joining the Escoffier educator staff in Boulder, Jonsson was Executive Chef at Randolphs at the Warwick Hotel in Denver.
“We are excited to have Chef Jonsson spearhead our culinary activities this year,” says Jack Ballenger, Food & Beverage Manager for Wine Country Inn. “I think the VIP luncheon will feature high end classical French Cuisine. Guests are in for a real treat.”
A native of Denmark, Jonsson trained in France at both Universite Paul Valery and Auguste Escoffier. With a solid background in French cuisine, he moved on to cook in Europe, New York and eventually Colorado for Danish diplomats, royalty, heads of state, captains of industry and a variety of film and sports celebrities. His guest lists have included such luminaries as Princesses Stephanie and Caroline of Monaco, Caroline Kennedy, Yoko Ono, Isabella Rossellini, Clint Eastwood, Roger Moore and Greg Norman, to name a few.
He speaks English, Danish and French. In a pinch, he can handle Italian as well.
With all his exposure, Jonsson is a down-to earth chef who takes pride in culinary simplicity, knowledge and perfect execution of his food. He has a love for Colorado game and meats and insists that Colorado lamb as absolutely equal to the best pres de sel from Brittany, France.
He comes by his love for Colorado from having lived and worked on the Western Slope as Chef/Owner of a popular restaurant in Meeker. For the past two years, Chef Jonsson has participated in Edesia, where he met Jean Claude Cavalera, then Chef at Randolph’s. He succeeded Cavalera as chef there, then both men gravitated to the Escoffier School in Boulder to become Chef Instructors.
You might say Chef Jonsson feels right at home at Edesia.