Passion for high quality and performance

Originally from Huntington Beach, young Chef Jessica Roy’s passion for food started while cooking up a storm in the kitchen with her mother preparing lavish dinners for family and friends. Driven by a desire for learning, high quality and performance, Chef Roy started her career with Fairmont Hotels and Resorts. Later, she transitioned into a one-of-a-kind restaurant–Alinea Kitchen Table in Chicago. Alinea Kitchen is directed by restaurateur Grant Achatz, often identified as one of the leaders in molecular gastronomy or progressive cuisine. With Alinea, Chef Roy had the unique opportunity to travel to Spain to be part of the filming of Season 2 of the Netflix Series, “Chef’s Table.”

The Alinea opportunity would not have been possible without Chef Roy’s participation in the TNT cooking competition, “On the Menu,” where she won $25,000 for the creation of a signature pizza named “California Seoul.” That pizza went on the nationwide menu of California Pizza Kitchen. It was this new cash injection that helped our young chef move to Chicago to pursue her dream.

Chef Roy has always been an admirer of Heston Blumenthal and his experimental cuisine. She is driven by the science and innovative techniques involved in the process of cooking.

“To me it is intellectual cooking, and I find it fascinating. I have discovered that the more I know about why something happens, the better the food will come out. I am really into details, thinking about process and constantly questioning everything,” said Chef Roy.

Today, we can enjoy her interpretative local cuisine at the Current Coastal Cuisine Restaurant at the Renaissance Newport Beach Hotel. Visitors will be able to enjoy “locally inspired hand-crafted signatures” says Kevin Goodchild, Director of Food and Beverage at the hotel. The offering includes an amazing beverage program focused on hand-crafted cocktails with fresh squeezed juices, house made syrups and local spirits. These amazing blends are paired with vibrant, light, fresh and full-flavored dishes with captivating presentations.

On arrival, visitors can meet their friends at the restaurant bar before dining or hang out in the lounge for an evening of fun. The lounge offers live entertainment weekly featuring up and coming local artists. At the restaurant, guests will be able to try the ultimate SoCal fish taco, lobster beignets, seasonal flatbreads, farm fresh salads and many other Current Coastal Cuisine signatures.

For this Mother’s Day brunch, Chef Roy’s recommendations are centered around two dishes. They are a play of ham and eggs sitting on a thick slice of La Brea Bakery brioche, topped with gruyere cheese, grilled asparagus, sunny-side-up egg, shaved iberico ham, and cured cherry tomatoes as well as multi-grain quinoa pancakes with strawberries, pistachios and ricotta cheese. These two brunch items pair perfectly with a hand-crafted cocktail of muddled strawberries, St. Germain liqueur, vodka, lemon juice, and rosemary.

The combination of a newly-renovated marine themed enclave, the inspiring preparations of Chef Roy, together with the unique crafted beverage offerings, are sure to indulge.

The Renaissance Hotel Newport Beach, previously the Fairmont Newport Beach, is located at 4500 MacArthur Blvd, Newport Beach (a few blocks from John Wayne Airport). For more details about events, visit Renaissance-Hotels.Marriott.com or call 949.476.2001.

Side Bar: Chef Roy was one of dozens of the finest Orange County chefs recently participating at the Table for Ten culinary extravaganza at Laguna Cliffs Marriott Resort & Spa. The event’s net proceeds were nearly $450,000 for The Teen Project and Vocational Visions.