top of page
CHef Jessie Keilt & Crew_edited.jpg

Meet Chef Jessie Keilt

Blue Blossom catering private/personal chef services

​​​Growing up in England, I have clear memories of my Mum making elderberry cordial, blackberry crumbles, rabbit pies and other amazing meals with wild mushrooms, garlic and nettles, to name a few. All of these culinary treasures were sourced and foraged from the meadows and hillsides surrounding us. The simple pleasure of using wild food in the kitchen was instilled in me from a young age and has ignited a life-long passion.These days I have the privilege of calling Sonoma County my home with all the abundance it has to offer. My love of being outdoors in nature and connecting to the surrounding landscape underpins my love of wild food.  I was fortunate enough to work under many influential chefs including Chef Dan Kedan, who held the accolades of Bib Gourmand as well as the incredibly talented Chef Cristina Topham whose Lebanese roots and cookery have influenced me tremendously, Chef Joey Altman who's kitchen was my introduction to the culinary industry. I learned to appreciate each of their cooking styles and incorporate them into my own food, creating my own flavor profile and elegant style. It is my greatest pleasure to provide a unique culinary experience that celebrates the beauty of nature and the flavors of the region. ~Jessie

​

Our Mission

We strive to create an unforgettable dining experience for you, blending the familiar with the unique while incorporating the flavors of the San Francisco bay area. Our local produce, seafood and wild ingredients make this place so special and I am delighted to offer this for you and your guests. Our menus are carefully crafted to showcase the freshest vegetables, fish, and meats from nearby farms, ensuring that every dish is bursting with flavor and nutrition. Come and savor the taste of our commitment to quality and sustainability.

The Visual 

We eat with our eyes first.

Our perception of color has developed with our ancient and perpetual need for sustenance. Reading the language of nature is key to finding the good stuff. Colors, textures and compositions connect us to flavors, places and seasons. We delight in novelty and beauty. Combinations of the familiar and the exotic peeks interests, excites and comforts us. The visual experience sets the stage. It cues us to the care, creativity and understandings of the chef. The visual element of my food is an indispensable component of the experiences I create.

bottom of page