Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
All prices are an estimation and vary based on guest count, event location, and menu. You will get a better estimate during the booking process.
I am from Blue Island, IL. Just outside of city limits on the south side of the city. Born & Raised!
My favorite restaurant is The Maple Tree Inn. The cajun food is incredible and I love the New Orleans inspired cocktails.
I don’t cook for myself much these days, but I do love making a really delicious sandwich for myself every now and again. High quality ingredients, fresh bread, great mustard - totally worth it.
Mexican food is my forte. It's how I began my culinary career and my heritage is rooted in this type of cuisine.
I discovered I wanted to be a chef while watching late night episodes of Mario Bátali, Emeril, and Iron Chef - the original Japanese one. I probably didn’t realize it then but all those food network shows really influenced me to become a chef. They were mesmerizing.
When I’m not in the kitchen I enjoy disc golfing, darts, going out to shows and different art exhibits, and exploring cocktail bars.
I love working for EPC because it gives me the freedom to really shape my own brand, schedule and lifestyle. The resources available at EPC really allow me to thrive. I also get to work with like minded professionals who I get to share this experience with.
I love the private chef lifestyle because I get to create my own work schedule and really connect with clients. I get to spend more time with my family, and have more freedom than a traditional restaurant schedule.
