Jessie Liu
Providence | Los Angeles
June 2017
Born and raised in Taiwan, Jessie Liu studied nutritional science and earned a dietitian license in her home country. But after getting her college degree, she decided to pursue a passion she discovered as a teen: pastry. Liu moved to the United States in 2011 to attend Th e Culinary Institute of America at Greystone.
She began her odyssey into the world of pastry just down the road from the CIA at Bouchon Bakery in Yountville. After moving to Los Angeles in 2013, Liu worked in Patina’s busy, high-production pastry kitchen with Rising Stars alum Carlos Enriquez.
Next, continuing her streak of Rising Stars mentors, Liu joined Michael Cimarusti’s (class of ’04) Michelin-star team at Providence, where she trained with Pastry Chef David Rodriguez (class of ’14). Liu took over Providence’s dessert program in 2015, and as head pastry chef, she laces her desserts with savory elements and Japanese touches. She has introduced soy sauce to sorbets and infused black sesame into bonbons, playing with the subtle Asian infl uences found throughout Cimarusti’s menu. In 2016, she was named one of 40 food and beverage professionals on the rise by FSR magazine.
