Chef Jöne Pan

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You could say that Chef Jöne was born with a tasting spoon in her mouth.  Born and raised in Saratoga, California, she was introduced to the culinary arts at a young age watching Jacques Pepin and Julia Child on television.  Despite her early passion for all things food related, her career path took a little detour, earning a BS in Computer Science from Santa Clara University, then working for 7 years in corporate finance for the biopharmaceutical industry, leading to an MBA from Arizona State University.  However, the passion for cooking never left and it was inevitable that the gastronomy bug would bite again – and this time with a much bigger bite.

It was during Jöne’s time studying for her MBA that she concluded passion and career may not necessarily have to be mutually exclusive.  Jöne took her initial step staging for Christopher Kostow at Chez TJ in Mountain View, CA.  Within a few months, she was off to France to study at the prestigious École Supérieure de Cuisine Française – Ferrandi in Paris.  With a concentration on French Cuisine, Jöne began to immediately build an impressive resume while working with some of the world’s top chefs, including: Hélène Darroze (**Michelin stars), Mauro Colagreco (Mirazur, **Michelin stars), and Jean-François Piège (Les Ambassadeurs, **Michelin stars).  She graduated and received her C.A.P., but her desire to continue learning would not stop there. Ironically, Jöne met and assisted Chef David Kinch (Manresa, **Michelin stars) at the Gastronomy by the Seine event in Paris. She received a brief stage at Manresa in Los Gatos, CA while on a return visit back home. She also assisted with the vegetable harvest at Love Apple Farm.

Upon Jöne’s final return to the U.S., she immediately looked for more ways to further her experience in the kitchen. Soon after, she was awarded the position of Chef de Cuisine at The Institute, a private golf course in Morgan Hill, CA.  In this position, Jöne had the vehicle to drive her cooking creativity.  She was given the flexibility to create tasting menus on a weekly basis and had the freedom to apply a variety of techniques, including fairly nouveau approaches such as molecular gastronomy.

After some time, and despite her love of the kitchen, inexplicably Jöne found it increasingly difficult to maintain the physical endurance needed to manage a kitchen. Despite youth and an active, healthy lifestyle, she suffered from random bouts of fever, chronic rhinitis, fatigue, and insomnia and had to take an extended time off from the rigors of the kitchen. Jöne took this as an opportunity to learn about the science of espresso and textured milk, honing her skills with roasters such as Cafe Venetia, Stumptown Coffee, Blue Bottle, and Sightglass Coffee.

Despite leaving the restaurant kitchen, Jöne continued to experience chronic health problems.  After paying a visit to Dr. Daniel Auer, she soon came to learn that she had a myriad of food intolerances, the worst being gluten, dairy, and eggs.  It was clear why her symptoms continued, and worsened, even with a change in environment.  Gluten, dairy, and eggs are staples in any kitchen, and she was unknowingly ingesting that which was causing all her problems.  To battle her condition, Jöne implemented the Anti-Candida Diet and then the Paleo Diet into her lifestyle, which has all but eradicated her chronic fatigue and insomnia.

Chef Jöne wants to use her newfound knowledge to help others live a healthier, cleaner lifestyle.  As they say, “You are what you eat.”  Having a good, clean diet and an active lifestyle is the best health care anyone can administer to themselves, leading to disease prevention and unmatched long term benefits for the mind, body, and soul.  

Chef Jöne resides between Paris and San Francisco.