Jessica Nguyen is the chef and co-owner at snō. Jessica began her career in the hospitality industry nearly 20 years ago, where she bartended for eight years at high end hotels and restaurants. Jessica learned mixology from world renowned mixologist, Tony Abou-Ganim, and it was then that she fell in love with craft and classic cocktails. Jessica went back to school for Culinary Arts at Orange Coast College in Costa Mesa, California, knowing her true passion is the heart of the restaurant, the kitchen. Jessica was bartending at AnQi during Culinary school, which is where she met her now husband and business partner, Chef Tony Nguyen. Along with her experience as chef and co-owner of snō, Chef Jessica has worked at several restaurants such as Pizzeria Mozza with Nancy Silverton, Michelin star Chef Jean-Georges Beverly Hills at the Waldorf Astoria in Beverly Hills, Bluegold (California coastal cuisine) that captured her love for seafood and Chef Tin Vuongs Little Sister-LSXO (a speak-easy Vietnamese restaurant inside Bluegold) where she learned the art of Vietnamese cuisine. During the pandemic, Chef Jessica opened her own catering company, Fancy Toast, where she partnered with Rolls-Royce Motor Cars and worked as a Private Chef to high profile clients and A-List celebrities. Jessica also decided to go back to school during this time to study Marine Science where she invested her time studying Ichthyology, the branch of zoology devoted to the study of fish. She’s been able to work with hatcheries to learn more about seafood and expand her creativity in the kitchen, while also being devoted to helping the planet. Chef Jessica fuses the world of culinary and Marine Science together and brings her expertise to the ethical and ecological sustainable seafood program at snō.