Jessica Scott


Executive Pastry Chef, Puesto

Past: The Fishery, George’s at the Cove, TAG Restaurant Group, CRAVE Dessert Bar and Lounge
Studied at: The Art Institute of California – San Diego

What is the first recipe you ever baked?
Pillsbury Funfetti Cake as a child and lemon cardamom sables as a professional pastry chef.


What’s your go-to dessert?
Ice cream! I could eat it ANY time of day!

What are some of your favorite flavor combinations for desserts/baked goods?
Banana, passion fruit, and raspberry. I love how the sweet and creamy banana plays off the brightness of the passion fruit and the acidity of the raspberry.


What inspired you to become a chef? 
The look on someone’s face when they receive a dessert is just pure joy! But when they take a bite and you see how much MORE happy they are – I just love that. I wanted to be responsible for people’s happiness, and to feel connected to people through my heart and skill.

What advice would you offer to anyone looking to start a culinary career?
The path you are going down is hard. Like REALLY hard! BUT, totally worth it if this is what you want to do! Learn as much as you can. Take care of your body – the industry is not great on the joints. Be strong – people will say you can’t, but you CAN, and you WILL!