Jessica Rudell

Jessica Rudell

Sous Chef at How To Cook a Wolf

Three weeks out of high school, Jessica attended The Western Culinary Institute in Portland, Oregon. She got her first job at the Milky Way in Boise, Idaho before moving to Boston where she worked for Toby Hill. After a stint working for Gordon Hammersly she spent time with Barbara Lynch and helped open Menton. She is now the sous chef at How To Cook A Wolf.

Hometown

Boise, Idaho

First Restaurant Job

Sodexo

Last Restaurant Job

Tavolàta

Alternate Universe Career

Until I was 15 I was set on being a cop or a military police officer.

Favorite Late Night Snack

Cheese, crackers and grapes.

Best Meal Ever

I think I would have to say Dinner at NEXT. It was with a friend from Boston I hadn’t seen in a while and the Kyoto menu was an awesome adventure. The Details of aromatics placed at the table before each cores to the history of the meal its self. Hard to beat.

Restaurant Pet Peeve

Dirty sinks. They drive me absolutely crazy! And clutter. I need things to have there place.

What do you love about Seattle?

Not having to dig my car out of 18 inches of snow.

Favorite Place In The World

Boston. Or my bed. I do love sleep.

What's On The iPod?

Ha, mostly country. But a mix like most people.

Favorite Movie Quote

“I'm your huckleberry.”

What Have You Learned?

Its not about me. Its about the food. When you spend years of having chefs yelling or screaming in some cases right in your face. Those are important words.

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