JAY C. VEREGGE
Director of Culinary Operations, Harvego Restaurant Group
Chef Jay Veregge was named as Director of Culinary Operations for Harvego Restaurant Group in 2016 after working as Executive Chef for Ten22 Restaurant in Sacramento since 2010. Chef Jay brings more than 25 years of culinary creativity to the table, always with a focus on seasonality and sourcing locally. In addition to being a lifelong farmer, he studied at the French Academy of Culinary Arts and was trained by some of the very best chefs in the world. In fact, he started his culinary training as an apprentice to Pierre Gagnier in France. And, before joining Harvego Restaurant Group, Chef Jay held Executive Chef positions at the Hotel Donatello’s Portobello and Tadich Grill -- which received a James Beard award under his direction -- in San Francisco, the Bella Fresca Restaurant in Berkeley and the Big Water Grille Restaurant in Incline Village, Nevada. He opened his own restaurant Le Bistro in Lake Tahoe and later partnered on the Wolf House Restaurant in Sonoma, then a Michelin-rated restaurant. Today, and with choices that range from timeless elegance to sophisticated casual, guests can experience Chef Jay’s innovative culinary techniques at The Firehouse, Ten22 and District Restaurant in Sacramento, California.
Jay C. Veregge
Voted by readers of Sacramento Magazine 2016
Chef de Cuisine, Ten22
William “Matty” Love joined Harvego Restaurant Group as Chef de Cuisine for Ten22 in August 2017. Chef Matty has an impressive culinary background that includes earning a culinary degree from the Cambridge School of Culinary Arts where he was presented with the prestigious Jeunne Professional Award by the Chaine de Rostierrs and Acadamie Brillat Savarin. Chef Matty has experience working at high-end restaurants and resorts in the Midwest, including at the famous Amangani Resort in Jackson Hole, Wyoming, where he was Executive Chef from June 2013 to December 2015. Additionally, he served as Executive Chef at Snake River Lodge and Spa and at The Wild Sage at the Rusty Parrot Lodge and Spa. Chef Matty brings with him a contemporary culinary outlook and focus on modern cooking techniques and styles. In addition, he has valuable experience appealing to a global clientele which makes him perfectly suited for Ten22. Chef Matty is excited about the opportunity to work closely with Chef Jay Veregge, Director of Culinary Operations for Harvego Restaurant Group, and especially enjoys plate design, exploring flavor profiles and the continuing creative collaboration prevalent at Ten22.
Pastry Chef, The Firehouse
The Firehouse’s Pastry Chef Ian Cornelius brings his traditional yet unique desserts to the heart of Old Sacramento. You may have seen Chef Ian at the restaurant as a pastry cook. We are very proud of Ian, and he greatly deserves the promotion to pastry chef. Prior to joining The Firehouse in 2014, Ian apprenticed under Chef Percy for several years at the renowned Awahnee Hotel in Yosemite. Chef Ian will continue The Firehouse tradition of delivering inventive cuisine with beautiful presentations. The Firehouse’s very popular Kahlua-Dark Chocolate Pavé with salted caramel, mocha chip ice cream and chocolate shortbread is one of Ian’s creations.