Chef Jeff Wiesinger first discovered the beauty and culinary possibilities of the Central Coast during the many trips he and his girlfriend Annie would take, visiting his father, Jeff Sr. who moved to Paso Robles in 2004. After three years of coming to the area for Harvest Festival, Zinfandel Festival and Wine Festival; the great wines from this "up-and-coming" region, truly amazed him. Seeing his father follow his dream of moving to wine country and enjoying the wonderful lifestyle that it had to offer, also inspired him. It was in May 2007 that Chef Jeff decided to follow his own dream of moving to Paso to be closer to his family and start a catering business in wine country where he could access the finest ingredients available, pair his food with great local wines and surround himself with some of the most friendly, passionate people in the industry.

Chef Jeff's philosophy is that food & wine are such important parts of our lives, not only here on the Central Coast, but around the world, that they should be paired extremely well together, look beautiful and most importantly be healthy and delicious. Because of this philosophy he only uses the freshest ingredients, local and organic whenever possible and creates menus around flavor combinations using fresh produce, herbs, spices and olive oil, to enhance his dishes. Chef Jeff's cuisine is globally influenced from the regions of Southern France, Northern Italy, Mexico & South America, the Caribbean, Mediterranean and here in California and the American South West. He looks to wine, as being the final ingredient to his dishes. When they come together so harmoniously, you experience true ecstasy, as your mouth is tantalized by the food and the wine seduces your pallet.

Chef Jeff brings 17 years of cooking experience (6 years at the Executive Chef level) and a strong passion for the culinary and hospitality industry to Paso Robles. With the help of his beautiful and talented girlfriend Annie, Certified Sommelier and hospitality extraordinaire; his father Jeff Sr. Wine Aficionado and owner of C.C Wine Temps, along with his well trained staff of cooks and servers, Jeffrys Catering has developed an excellent reputation for Great Tasting, Healthy Food, Friendly and Professional Service, Impeccable Standards and Timely Organization. Please check out our sample menus, pictures and client testimonials, than call or email to discuss hiring Jeffrys Catering for your next event. We look forward to working with you.

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THE STORY BEHIND JEFFRYS CATERING... goes back 17 years to when Jeff first discovered his passion for the Culinary Arts, at age 14, while working as a dishwasher, in Yellowstone National Park, under the guidance of two classically trained, retired chefs. Here he learned the hard work of being a dishwasher and basic cooking techniques, also how to prepare breakfast, lunch and dinner for up to 200 people. The following summer he returned to Yellowstone as a line cook, to work along side his first true culinary mentor, his Grandfather. As a line cook under the instruction of his Grandfather, he learned the importance of timeliness, organization and having high sanitation standards. He was also able to continue to developing his cooking skills and become a faster. He continued to work as a cook, waiter and manager in Yellowstone for three more summers. During the school year, he worked in his California home town of Thousand Oaks, at the Westlake Hyatt Hotel, as a line cook, banquet cook and room service server. After a 9 month move to Wheaton, Ill (a Chicago suburb) to live with family and take classes at a Junior College, it was there that he decided to go back to Thousand Oaks for the summer before entering Johnson & Wales University in Providence, RI, in the fall of 1997. HE GRADUATED CUM LAUDA with an Associates Degree in Culinary Arts and Bachelors Degree in Food Service Management. While at Johnson & Wales, Jeff continued to gain experience cooking and serving at three different fine dining Providence restaurants. He completed a six-month externship at the Vail Marriott Mountain Resort in Vail, CO and two summer externships on Cape Cod; at a well know Seafood House and a prestigious beach & tennis club. Upon graduation, along with some college friends, he helped open a high volume steak & seafood house, in Ocean City, NJ working as the General Manager.

Jeff left the East Coast and drove across country with the goal of returning to California. He accepted a cook position and helped open McCoy Station at Mammoth Mountain Ski Resort and after one month was promoted to Chef de Cuisine. After spending the winter in Mammoth he moved to Glacier National Park for the summer as the Executive Chef at Manny Glacier Hotel. Rather than moving back to Mammoth, Jeff accepted a Chef/Food & Beverage Manager position at Heavenly Ski Resort in South Lake Tahoe, CA, where he met his girlfriend Annie. Jeff & Annie went up to Glacier the next summer where she worked as Dining Room Manager & him as the Chef. After the summer they decided to move to Steamboat Springs, CO where Jeff took a position as Sous Chef at Hazie’s Restaurant. After the summer, he was promoted to Banquet Chef of Steamboat Ski & Resort Corporation.

Jeff loved Steamboat, but was soon offered the position of Executive Chef at the Mammoth Mountain Inn. He accepted the position and moved back to Mammoth Lakes, CA to run the hotel’s food & beverage department. After a year, the noted San Francisco based, Restaurant LuLu began building a second restaurant in Mammoth & Jeff accepted a Sous Chef position to work with such a well known & respected restaurant company and learn from scratch, rustic French & Italian cuisine. After 6 months he was promoted to Executive Chef. While in the position, Jeff & his family went on a two-week vacation to Provence & Tuscany where he found a deeper appreciation for the rustic, seasonal cuisine of the regions that continues to impact his culinary style.

Jeff moved to Paso Robles in May 2007 to be closer to his family and enjoy the wonderful lifestyle that the central coast wine country has to offer. He soon started Jeffrys Catering and took on a culinary consulting job at Hearst Castle, with Aramark Corporation. Between catering events, he continued to take other consulting jobs with Aramark, in Mesa Verde National Park and at the 2007 World Series in Denver. In January 2008, Jeff accepted a temporary Sous Chef position and helped open Level 4 Restaurant & Lounge, before partnering up as Executive Chef at the Wine Attic. Unfortunately due to a poor partnership, Chef Jeff left the Wine Attic in June 2008 to again accept a consulting job with Aramark & continue his goal of establishing Jeffrys Catering as the premier caterer in Paso Robles for Winery Events, Gourmet Luncheons, Dinner Parties and Special Events.

Chef Jeff brings 17 years of cooking experience & a strong passion for the culinary & hospitality industry, to Paso Robles. With the help of his beautiful & talented girlfriend Annie, Certified Sommelier & hospitality extraordinaire; his father Jeff Sr., Wine Aficionado & owner of C.C Wine Temps, and his well trained staff of cooks & servers, Jeffrys Catering has developed an excellent reputation for Great Tasting, Healthy Food, Friendly & Professional Service, Impeccable Standards & Timely Organization.

Please check out the sample menus, pictures & client testimonials, then call or email to discuss hiring Jeffrys Catering for your next event. We look forward to working with you.