The Chef Behind the Kitchen
Thirty-five years of
refined craft.
Jennifer Ottow is a Culinary Institute of America (New York) graduate, professionally trained in both savory and pastry arts, with over 35 years of experience in the culinary industry. An accomplished chef whose career has been rooted primarily in Napa Valley, California, Jennifer has built a reputation for excellence, creativity, and refined technique.
She has held distinguished roles including Executive Pastry Chef at Auberge du Soleil, the Culinary Institute of America at Greystone in Napa, Copia, and Julia Child's Restaurant. Her work reflects a deep respect for classical technique blended with an elegant, modern sensibility.
In addition to leading pastry programs, Jennifer has served as a Lead Cooking School Instructor and Course Developer, mentoring aspiring chefs and designing comprehensive culinary curricula. Her expertise extends to catering and developing product lines featured in high-end grocery store chains, including within her local Cardiff community.
