We were lucky to catch up with Jess LeDesma recently and have shared our conversation below.

Alright, Jess thanks for taking the time to share your stories and insights with us today. We’d love to hear about how you got your first non-friend, non-family client. Paint the picture for us so we can feel the same excitement you felt on that day.
I used to be a Culinary Instructor for PCI Proffesional Culinary Institue Now The International Culinary Center. Located in heart of Silicon Valley As Instructor Teaching the arts of Culinary and Baking we were accelerated program and only worked 5 hr classroom time..Which left us to be done everyday by 1 pm.We had a lot of companies and individuals coming to school looking for assistant .From start up,menu design,kitchen layout,health regulations so President recommend me and before you knew it Koa Restaurant Group LLC was formed

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
I started cooking at the age 12 in a Italian/Chinese restaurant in early eighties .I was avid sportsman from baseball ,basketball football wrestling etc I love the drive it took to be the best As I cooked in different restaurant they out my high school years would later go to culinary school in Hawaii.Now called Culinary Institute of pacific.I honed my skills and learning understanding different ethnicity as well cuisines and culture we’re unique in my development.Learning about KOA wood one of the finest hardwood in the world and in the old times we’re used only for Hawaian Royalty kings and queens for the prized beautiful wood making canoes,Ukeles,tables,chairs etc.Koa trees only grew in elevation above 5000 ft so was very treceherous plantation to bring the fine wood down the mountain..Many years back purchasing trees to grow on big island and walking thru Koa Wood forest which now has maxed out trees planted in aid to help with carbons of the world .I guess to summit it all up the diversity new beginnings and the constant development is what help formulate KRG not only as a Cuiinary Hospitality team but interfacing the ever changing technology interface of tommorow.

What do you think helped you build your reputation within your market?
Believing in myself humble begginings constant challenging my self.To master my craft first as culinarian as chef then understanding customer service from front of the house..Cooking and learning from some best individuals and institutions .Different type of pedigree to leave your comfort zone and dive right in.Joining tech space where before Culinary hospitality had very minimal interface with tech.Now many programs but also understand your clientele and their capabilities

How do you keep your team’s morale high?
The way thing are right now with the pandemic and Covid people are scared so I feel constant reassurance and praise for the individual working for you.A lot head hunting and poaching going in these days but if your team feels their valued and reminder how they attribute to the team success.They will won’t want to go anywhere times are changing the industry and if the team is not happy guess what inconsistency will prevail.No one can do it alone.Take the time to understand individual needs .

Contact Info:

• Website: Www.Koarestaurantgroup.com
• Instagram: Jlkoa
• Facebook: KoaRestaurantGroup LLC Krgllc

Image Credits
#Mercurynews