Chef Jaye is the Executive Chef of Roberta's, the Bib Gourmand Brooklyn institution, where he leads four kitchens and a team of up to 30. He brings 13 years of professional experience to every home he cooks in, including Chef de Cuisine roles at Zou Zou's and Celestine, Executive Chef for Oberon Group's June Wine Bar, Rhodora, and Anaïs, and Sous Chef at Fiola Mare in Washington, DC, cooking for celebrity guests along the way. Italian, French, Mexican, Middle Eastern, and Mediterranean cooking are his bread and butter, with a soft spot for handmade pasta, wood-fired and grilled dishes, and crudos. A graduate of Caridad Culinary School with training in nutritional science, Jaye makes food that is as balanced as it is delicious, down to macro-friendly brownies and banana bread. He is known for handling even the longest list of dietary restrictions with ease. Originally from Tucson, Arizona, he has cooked across the country and at pop-ups in Portugal and Montreal, and believes a great meal brings people together.