Raised in Brooklyn where the food is all about the ingredients, Jennifer Biesty formed the foundation of her culinary style today. As one of the youngest students enrolled at the CIA Hyde Park NY, it was clear that Jennifer's early and innate culinary talent would pave her path in becoming a talented and well-respected chef.

After graduating from the CIA, Jennifer worked behind the line at New York City's Aquavit, where she further developed her technical skills through the restaurant's European culinary approach. While understanding these skills, Jennifer also explored unique spices and ingredients, broadening her palette and inspiring her to move to San Francisco, a place where she could work with the freshest ingredients.

Upon her arrival, Jennifer's culinary career developed under the tutelage of Loretta Keller, Chef/Owner of the late "Bizou" and current coco500. Together they participated in benefit dinners at The James Beard House, The Master's of Food & Wine and Taste of the Nation; strengthening Biesty's bond with San Francisco's food community.

Continuing to develop her personal culinary style, Jennifer took time to travel on her own and explore the cultures of Italy, Spain and Paris. Concluding her trip, she found herself in London working at the River Café, alongside talented chefs such as Ruth Rodgers, Rose Gray and Jamie Oliver. Through this experience, Jennifer was able to integrate her understanding for European technique and ingredients with the café's rustic culinary approach; consequently defining her ingredient-driven culinary style we see today.

Jennifer returned to San Francisco to work with Chef Traci des Jardines at the San Francisco favorite Jardinière restaurant and after a year found herself back alongside Loretta Keller. Together they transformed Bizou into the acclaimed coco500, where Biesty played an integral role in the redesign and held the position of Executive Chef. Under her lead, San Francisco Chronicle Food Critic Michael Bauer rewarded the restaurant with 3-stars, immediately following its debut.

In 2007, Jennifer appeared as a contestant on Season 4 of Bravo's Top Chef in Chicago. On the show her culinary skills were put to the test, facing difficult challenges against fierce and talented competition. From this experience, Jennifer became aware of her true culinary talent and was inspired to face the undertaking of reinventing and elevating the menu at Scala's Bistro, a legendary monument in the City.

At Scala's Bistro, Jennifer showcases her philosophy in modern Italian dishes that integrate a rustic approach with her use and preparation of local ingredients. "Each dish is reminiscent of traditional Italy," says Jennifer, "but is modernized by incorporating the freshest ingredients in an adventurous and sophisticated way."

Jennifer lives in San Francisco with her dog Prune.