With a French and Japanese heritage, Jessica Eisenberg was exposed to a variety of cuisine from a young age. Through her upbringing and in traveling to her family’s native countries, she became immersed in their foods and developed a passion for cooking that led her to culinary school. In 2011, she graduated from the Art Institute of Charleston where she expanded on the culinary stylings of her heritage and also became drawn to rustic French and Italian cuisine. Since then, she has been working at Tristan alongside her mentors, Chef Whiting and Chef Stallard, where she has proven herself to be a creative and vital member of the staff and in 2012 earned the position of Sous Chef. Eisenberg’s culinary viewpoint is best described by Chef Alain Ducasse’s quotes, “Good cuisine is 60% Ingredients, 40% Technique” and “Not creators, but artisans/technicians whose task is to elevate each product to its highest degree of excellence.”
