Chef Jael López grew up in a Dominican household in Jersey City, where her mother’s cooking; mondongo with white rice, chicken hearts, and stewed cod, laid the foundation for her deep connection to bold, soulful flavors. Introduced to Julia Child by her sister, Jael was inspired early on to experiment in the kitchen, drawn to the creativity and expression that cooking allowed.

Her first job at a Dominican bakery confirmed what she already suspected: the kitchen was where she belonged. Determined to turn her passion into a profession, she pursued formal culinary training and went on to work in some of New York City’s most acclaimed restaurants—including as sous chef at Cosme, junior sous chef at Eleven Madison Park, and chef de partie at Atomix.

Today, Chef Jael’s signature style is contemporary Caribbean cuisine layered with global influences—a reflection of both her Dominican roots and the fine-dining kitchens that honed her technique and sharpened her perspective.