MRS: When did you first realize you wanted to be a professional chef?
CHEF JP: I grew up being comfortable in the kitchen. At home my grandmother and my mother did all the cooking. The kitchen was where all the action was and so was the food. It wasn’t until my first cooking job while at the University of Michigan that I realized that the kitchen wasn’t scary to me and felt right at home.
MRS: Did cooking play a large role in your upbringing and childhood? If so, how did it shape you?
CHEF JP: All the meals growing up where made at home. Something was always cooking at home, breakfast, lunch, or dinner. Whether it was my grandmother or mother or my father. Going out to eat was a very rare occasion. It was always about the home cooked meal. Nothing better than that.
MRS: What is your earliest and/or most treasured food memory?
CHEF JP: I believe the most treasured memories that I have with food are the monthly barbecue cook-outs that my Dad and my uncle would have as fundraisers for birthdays or for friends/family in need. All the family would get together and pitch in their ‘best of’ for the offering. It was truly inspiring.
MRS: What advice do you have for aspiring chefs, students and hopeful restaurateurs?
CHEF JP: My advice is to be a student of the craft. Earn your stripes and battle scars by staging at a few restaurants and search for chefs and kitchens that will hone your skills. Then make the decision if this is truly a career path you want to pursue, or realize that you just like to cook. A real restaurant is not what you see on TV.
MRS: Your career path has taken you from coast to coast. What did you like most and notice most about east/west styles?
CHEF JP: Working as an Executive Chef in Atlanta was an amazing experience. The southern approach to food was a great lesson for me. Serious but simple was the approach and making great food was the only way to make a mark on the table. In Los Angeles and Long Beach, it was a little slower pace but also serious about sustainability and great products. The farmers markets are like no other and the customer was careful about the origin of their experience.
MRS: We know that Latin flavors influence your cooking approach and have made their way onto the “Americana” menu at Arcade. Can you tell us a little bit about what that means? Also, what was the biggest take-away from your time in cooking school in Oaxaca?
CHEF JP: Oaxaca is a very special place. Susana Trilling and her ‘Season’s of my Heart’ cooking school is like no other around. You are taken to this oasis of culture and flavor that can only inspire to immerse yourself into the tradition and passion for true interior Mexican cuisine. Throughout my career, I have taken those techniques and traditions and implemented those flavors on dishes. Taking the traditional methods with a modern twist is what makes ‘Americana’ a thing for us here at Arcade. It’s a fun thing to do.
MRS: After all this travel, you’ve settled back down into your hometown of San Antonio. What is it about the Alamo city that draws you back?
CHEF JP: First and foremost is that my family is here in SA. Secondly, it was always a goal of mine whether in this field or another to come back and give back to the community that gave me so much. I was brought up with a ‘scratch my back and I’ll scratch yours’ mentality. I’ve enjoyed paying it forward.
MRS: Where do you see the San Antonio food scene heading and how do you think it stands out in relation to Austin, Corpus, Dallas and Houston?
CHEF JP: This is the most exciting time for SA. Never has the dining and beverage scene been so aggressive and innovative. National publications are constantly on the prowl for what SA is doing. That says a lot about where we are and where we are going.
MRS: What are some of your most prized tools in the back of the house? Any Mission Restaurant Supply favorites?
CHEF JP: Strainers. Vita Prep. Food Processor. Blue Tape. Black Sharpie.
MRS: You’ve landed in a honey hole with your location at the Pearl Brewery, an area you’ve cleverly dubbed “Midtown.” What is the Midtown vibe in your own words and how does that fit the Arcade vision?
CHEF JP: Location wise it made sense to me to coin Arcade, as a Midtown Kitchen. Midtown in ATL was a hot and urban spot where things were constantly moving forward. I have and continue to see that with SA and Pearl. With the ‘Kitchen’ it was perfect for the approachability on what diners are looking for right now.
MRS: Which tastemakers, mixologists & foodservice professionals inspire you?
CHEF JP: Chef Mark Miller will always been a true inspiration to me. Every Chef has a Chef. He’s my Chef. Others that inspire me with their drive and passion, would be Jason Dady, Alice Waters, Nancy Silverton, David Chang, Pano Karatassos, and Dr. Richard Becker. To name a few.
MRS: Can you share with us your favorite culinary destinations and name some specific memorable meals/libations you’ve had at each of them?
CHEF JP: Chicago is my favorite R&D spot. I’ve had some of my best meals there. Not necessarily only at the finest dining spots. They really take food seriously and I love traveling up there for inspiration. And their cocktails are top notch!
MRS: What places are you’re dying to go to still? Any particular dining destinations on your list?
CHEF JP: Barcelona is on my bucket list. And I would love to add Bangkok, Hong Kong, and South Korea on that list.
MRS: The bar program at Arcade is one of the most unique and stimulating facets of your restaurant. What inspired you to incorporate this feature and tell us a little bit about Christopher Ware?
CHEF JP: The bar program was designed to be a sexy amenity to Arcade. It was built small but it was meant to run big. Implementing an aggressive approach of ‘vintage’ and ‘modern’ cocktails with fine product was the goal. Taking the steps to implement a barrel aged program and hand crafted cocktails to the table diners was still a new thing when we first opened. It’s been exciting to see the growth with our restaurants following the same approach. Everyone wins.
MRS: Do you have a personal creed or ethos that you live by?
CHEF JP: (1.) Cooking is the easy part (2.) Adapt or die
MRS: What was the most difficult part about starting your own restaurant business? What surprised you?
CHEF JP: Constantly second guessing yourself and wondering if it all will work like you envisioned in your head. You are constantly at the mercy of time tables and product availability. There truly are not enough hours in the day for it and you are never truly ready for it. Buckle up and take the ride.
MRS: What inspired you to name your first restaurant Arcade Midtown Kitchen?
CHEF JP: The architecture of the façade of the restaurant was a standout fixture to me. Also the covered dining with rounded brick columns the restaurant houses. In my research, Arcade would constantly come up for ‘columns’ and I immediately was attracted to that name. The name Arcade also stood true for a place where people gather to meet and have a good time. Back in the boardwalk days (aka Boardwalk Empire), Arcades were places to wine and dine with your friends and family. We ran with it and took the more vintage and ‘tongue and cheek’ approach as opposed to the playful ‘video’ game approach.
MRS: Lay out a perfect meal and wine/cocktail pairing for a first timer to Arcade.
CHEF JP: Order an Arcade and barrel aged cocktail to share. Calamari and Lobster taco for the table to taste. Any red wine from our wine list that are carefully selected to pair with our cuisine, to enjoy with the Salmon ‘on the rocks’ and ‘Arcade Chile Rubbed Hand Cut Ribeye’ steak with Red Chile Potatoes. A side of Brussel Sprouts. Finishing with Chocolate Pudding Cake and Roasted Banana Stack with Salted Caramel.
MRS: We recently read that you earned the Introduction Certificate of Sommeliers from the Guild of Master Sommeliers. What an honor. Tell us a little bit about that experience.
CHEF JP: I took that test back in 2000, as a hot apps cook when I worked at the former Westin La Cantera Resort. It was an honor to study under Master Sommelier Virginia Phillip. It really sparked my confidence to pair wine with food, especially with Southwestern and Americana flavors. I still have aspirations to take the advanced test in the future.
MRS: Lastly, what’s up next for Chef Jesse?
CHEF JP: Great question. Right now, just put my head down and continue to make Arcade a consistently great place for people to enjoy. Then, perhaps a spot or two.
Thank you Jesse for the great interview! Learn more about Arcade here.