MEET THE CHEF: Jesikah Stolaroff of Vim Dining and Desserts in Santa Cruz, California

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Apr 14

We sat down with Executive Chef Jesikah Stolaroff of Vim Dining & Desserts in Santa Cruz, California. She specializes in thoughtful, New American cuisine with a nod toward her family’s Italian roots, joined by unforgettable, innovative desserts — while bringing the feeling of home together with local ingredients and refined technique to create food that fills the heart.

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A native of Santa Cruz, Chef Jesikah got her start as a teenager making incredible cakes for birthdays and weddings, before moving north to hone her craft. She studied both the science and the art of food, with degrees in Nutritional Science from UC Berkeley and Culinary Arts from the Culinary Institute of America in Napa.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I grew up in Santa Cruz, California and I always knew I wanted to open my restaurant here and be close to my family. I've lived and worked all over the Bay Area and Napa Valley, really honing seasonal cooking and the diversity of California cuisine through our amazing produce.

Tell our readers an interesting fact or two about yourself that reflects your cooking style?

While earning a degree in Nutrition in college, I unfortunately was in a bad accident and lost my sense of taste and smell for many months. I still remember the moment I could smell garlic again for the first time cooking in my school dorm. I never fully recovered all the scents but I'm always grateful for being able to taste again and pursue my dream as a chef. Due to this, I like to play with bold and unique flavors and often pair unexpected ingredients together.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

My favorite food is chocolate cake. Nothing better than a cake on your birthday, a cake for a special dessert, or my favorite, cake for breakfast. Life is just better with cake.

What are three ingredients that you simply couldn’t live without?

I could not live without fresh vegetables, butter, and Dutch-processed cocoa powder.

We love the art behind plating. What do you love about designing the perfect dish?

I always think about flavors of a dish first, making sure there's a little of everything: creamy, crunchy, salty, sweet. I plate dishes in the way that I want the ingredients to be tasted and enjoyed together. For me, that almost always means that there is a sauce on the bottom that I want incorporated in every bite, and then I build the rest of the components from there.

Tell us about one of the most creative dishes you’ve cooked up?

I'm really excited about our new fish dish on the menu. It has a kohlrabi gratin with a creamy horseradish fennel puree and a miso butter quinoa studded with pickled kumquats and shaved fennel. The plate is smeared with a chili honey butter kumquat jam and the striped bass is seared with a nice crispy skin and garnished with roasted hazelnuts.

What is one of your greatest accomplishments or awards you've earned?

This year we have won “Best Restaurant,” “Best Desserts,” and “Best Bartender” in our local newspaper. It is a great achievement for us to know that our local community is really getting what we are trying to do here and supporting us through it.

What are some of the latest trends you’re seeing in top restaurants across the globe?

People seem to be trending towards more fast casual and quick service, so I'm trying my best to keep holding a space for special indoor dining experiences. I also see the trend towards more plant based dining, and I always strive to have creative plant based options on the menu that get just as much care as the others.

What’s your favorite cocktail or beverage of choice?

Just as I love trying new foods and finding new flavors, I bring the same philosophy into drinks. I personally don't have a go-to cocktail because I like to try something new every time! This is why we have incorporated seasonal cocktail pairings with every one of our entrees on the menu. I love seeing how my bartender incorporates the flavors of a new dish I've created into a unique drink pairing.

What do you love about being the Executive Chef of Vim Dining & Desserts in Santa Cruz, California?

Most of my happiest memories are around food, and I'm so grateful to have a place that can inspire others to create warm memories as well.

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