Executive Chef Jeffrey Jake

Following the experience, Jerry headed west to Napa Valley, California and accepted a position as the Sous Chef at Doamine Chandon in Yountville, California. While there he developed a simpatico working relationship with then Chef de Cuisine Cal Stamenov. Their working relationship continued, when in 1995, Jerry relocated to Carmel, California where he was Chef de Cuisine under Cal Stamenov at famed Pacific's Edge restaurant at The Highlands Inn, home of the internationally acclaimed Masters of Food and Wine event.

During his tenure at Highlands Inn, Jerry had the opportunity to travel to Germany and participate in the Rheingau Gourmet Festival. Additionally, he stayed on to work for a few weeks in some of the Country's finest kitchens under Chef's Johann Lafer of Val d'Or, Lafer Strombnerg and Joachim Wissler of Marcobrunn Restaurant both Michelin two star restaurants.

In his first position as Executive Chef, Jerry gave Cielo diners a highly satisfying dining experience that featured innovative use of seasonal products. He describes his food as rustic with robust flavors.