“A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.” – Charlie Trotter
That quote from Chef Trotter appropriately sums up Jessica Nathan’s love affair with not just food but the creative culinary process that elevates good food to sublime, morsels of pleasure. Jess’ approach to food is simplistic: the creation of sensational food from pristine ingredients and presented in an aesthetically pleasing yet uncomplicated way.
Jess’ path in the culinary world started at Bon Ton Langkawi where she was under the employ of Narelle Mcmurtrie. She quickly progressed from service, purchasing and ultimately gave in to the draw of the kitchen. A self-thought chef who gained her foundation in cooking from notoriously paying attention to details and always taking the longer route – in Jess’ kitchen everything from stock to sauces, glaze and dips is made from scratch.
This has proved to be a winning formula for Jess and Aubergine Catering, which she has founded in 2001. Aubergine Catering’s custom made approach to clients and their events provides the perfect proverbial blank canvas for Jess’ infatuation with the creation of new recipes. Working with favoured partners, events are addressed from a holistic perspective and all details including beverage, flowers and ambiance are perfectly paired for synergy and thematic equilibrium.
Since Aubergine’s inception, Jess has cooked for an impressive list of clients that include royalty, ambassadors, corporate heads and brands the likes of BMW Malaysia, MINI Malaysia, Mercedes-Benz, Audi, Christian Dior, LVMH, Standard Chartered, Omega, Disney, The Gardens and a list of illustrious private clients.