fresh, local ingredients and simple flavor combinations
bright, balanced preparations
perfectionism in culinary executions
dedication to her staff
resounding critical acclaim

Executive Chef, Bistro Vendôme

Cooking started at a young age out of necessity for Jasinski.  Growing up in a single-parent household with two siblings who all took turns cooking, Jasinski developed a knack for following recipes and creating her own, until eventually, it was always her turn to cook.  In a high school occupational program for aspiring chefs, Jasinski made the decision to leave her other passion – music – behind, and dedicate her studies and practice to cooking, permanently trading the melodic sounds of her clarinet, oboe and flute for the cacophony of clanging pots and pans.  At the time, the best cooking school in the state of California was right in her own backyard, Santa Barbara City College, where she not only refined her cooking skills, but got a taste of restaurant management and front-of-the-house experience.

Ever the over-achiever, Jasinski then took her training to the next level at the Culinary Institute of America, making the dean’s list and unsettling more than a few teachers by challenging their principals or techniques.  "I believe you get out of things what you put into them," she explains.  "I always want to get the most out of everything I do." And she does. Working her way through school waiting tables on campus during the week and apprenticing in the famed Rainbow Room kitchen in New York City on weekends, Jasinski completed her formal education before she was 21-years-old.

Working full time at the Rainbow Room after graduation, learning every job on the line under a renowned restaurateur like Joe Baum and chef André Rene, was the real foundation of her training.  But the turning point in her career came from a chance meeting with a guest at the restaurant – Wolfgang Puck.  In polite, casual conversation, he mentioned she should "look him up" when she was in Los Angeles.  So she did.

Weary of the crazy, fast pace, cramped quarters and mobs of people in New York City, Jasinski was drawn back to Southern California.  Her bold strategy: to apply for a job at the top ten restaurants in Los Angeles, Spago being one of them. Puck did not remember Jasinski, nor did he have any staff openings.  Not one to be easily discouraged, she landed a job at the prestigious Hotel Bel Air, where she had the opportunity to re-acquaint herself with Puck, a consultant for the Rosewood Group’s restaurants, the Hotel Bel Air being one of them.

When their paths crossed this time, Puck took more than a passing interest, referring her to Jody Denton, of Mansion on Turtle Creek fame, who was in the process of training a 2-2-2-2 kitchen team at Spago for a new restaurant opening.  Jasinski started as lead line cook at Eureka, a Los Angeles brewery restaurant, and within one year was promoted to sous chef.  And from there, Jasinski’s fate was inexorably linked to Puck’s.

Their creative and fruitful 10-year relationship took Jasinski around the country, helping develop and open restaurants, create menus, train and manage staff, and, of course, wear her chef’s hat for restaurant concepts ranging from fine dining to café cuisine.  Her impressive restaurant credits include sous chef at Postrio, San Francisco; café chef at Spago, Las Vegas; executive sous chef at Granita, Malibu; executive sous chef at Spago, Chicago; and corporate chef at Wolfgang Puck Food Company.  With Puck’s support and encouragement, she even did a stint in Paris at Ledoyan, a Michelin two-star restaurant.

"Wolfgang was my mentor and my culinary role model," Jasinski says.  "His philosophy that it’s not necessarily what you do, but how you do it, is my mantra...You can make mashed potatoes, or you can make great potato puree."

Jasinski joined Panzano in 2000 when she decided to simplify her life and settle down in Denver, one of the stops she fell in love with on the Wolfgang Puck tour. Profiles and reviews in local and national publications put Jasinski at the head of her class. She was just named Colorado Chef of the Year for 2004 by the American Culinary Federation. Panzano was consistently listed amongst  the top 5 restaurants in Denver by the Rocky Mountain News, 5280 Magazine and the Gabby Gourmet Restaurant Guide.  Jasinski has been named Best New Chef, Rising Star and more in Restaurant Hospitality, Nation’s Restaurant News, The Denver Post and 5280 Magazine. 

A tireless worker, Jasinski appears as a guest chef at numerous fundraisers.

Owner / Executive Chef
Jennifer Jasinski

Owner / General Manager
Beth Gruitch-Verucchi

Chef de Cuisine
Matt Anderson