Jessie Boucher

Jessie is a native of Washington State and did her undergraduate studies at the University of Washington.  Finding her passion was in cooking, in 1981, Jessie completed her professional culinary training at Le Cordon Rouge in San Francisco. She continued her culinary training in France, where she met her future husband and business partner, Laurent. In 1987, Jessie’s Culinary Service became Jessie et Laurent.  Jessie then gave up her executive chef position to become the company’s CEO.

Outside of Jessie et Laurent, Jessie is very passionate about her travels – her love of New Zealand taking her there several months a year. Her creative interests include piano, mosaic, sculpture and various other art forms. She is the proud mother of Henri, who completed a two-year degree in Outdoor Adventure Tourism Management in Queenstown, New Zealand in 2016. For several years until just recently, she was on the board of a non-profit organization based in a small village in Mexico, called Project Amigo.

Jessie Boucher

Jessie is a native of Washington State and did her undergraduate studies at the University of Washington.  Finding her passion was in cooking, in 1981, Jessie completed her professional culinary training at Le Cordon Rouge in San Francisco. She continued her culinary training in France, where she met her future husband and business partner, Laurent. In 1987, Jessie’s Culinary Service became Jessie et Laurent.  Jessie then gave up her executive chef position, to become the companies CEO. She is also very involved in the day-to-day operations of customer service, recipe development and marketing.  Jessie also writes the newsletter, website updates and blog posts. Her other interests include piano, mosaic, sculpture and various other art forms. She is the proud mother of Henri, who is completing a two-year degree in Outdoor Adventure Tourism Management in Queenstown, New Zealand. Her newest endeavor is being on the board of a non-profit organization based in a small village in Mexico, called Project Amigo.

Laurent Boucher

Laurent is a native of France and graduate of the Hotel School of Geneva. He apprenticed under Gérard Boyer at La Chaumière in Reims and with Gaston Lenôtre at Le Pré Catelan in Paris. As executive Chef, Laurent oversees the professional kitchen and cooking staff. With Jessie, Laurent is constantly evolving the existing recipes and new offerings to keep clients excited and well fed. He is responsible for sourcing the best ingredients, using as many local growers and suppliers as possible. His creativity and expertise add variety, consistency, and high quality to the company’s offering.

Laurent is also responsible for the company’s compliance requirements to qualify for the Bay Area Green Certification. Laurent’s other interests include sailing in the San Francisco Bay, swimming, fly fishing and adventure travel. Henri, his teenage son, has been raised bilingual and shares his papa’s passion for France. Laurent proudly also became an American citizen in 2003, while still maintaining his French nationality.

Interview with Laurent Boucher

Laurent Boucher

Laurent is a native of France and graduate of the Hotel School of Geneva. He apprenticed under Gérard Boyer at La Chaumière in Reims and with Gaston Lenôtre at Le Pré Catelan in Paris. As executive Chef, Laurent oversees the professional kitchen and cooking staff. With Jessie, Laurent is constantly evolving the existing recipes and new offerings to keep clients excited and well fed. He is responsible for sourcing the best ingredients, using as many local growers and suppliers as possible. His creativity and expertise add variety, consistency, and high quality to the company’s offering. Laurent is also responsible for the company’s compliance requirements to qualify for the Bay Area Green Certification. Laurent’s other interests include sailing in the San Francisco Bay, swimming, fly fishing and adventure travel. Henri, his teenage son, has been raised bilingual and shares his papa’s passion for France. Laurent proudly also became an American citizen in 2003, while still maintaining his French nationality.

Interview with Laurent Boucher

Our Philosophy

Our joy is bringing families back together around the dinner table

Although our menu changes every week, our philosophy remains the same. Attention to every detail is utmost on our mind; from the best ingredients to exquisite taste experiences.

At Jessie et Laurent, we use only the freshest local ingredients to create ever-changing, tasty and healthy international cuisine. Our team of talented chefs prepares an exciting array of flavorful entrees and family favorites all of which are delivered right to your doorstep for an all around relaxing dinner experience.

Jessie and Laurent’s pleasure in their work comes not only from their pride in serving delicious meals but in the relationships they develop with their clients, some of whom are still with them after 30 years!

With their years of travel, Jessie and Laurent Boucher are continually inspired by the way food brings people together and connects them to each other as well as the earth. When you can taste the sea, smell the earth, and savor warm sunshine in your food, it is impossible not to be healed in some way. The joy in bringing families together around the dinner table is the key ingredient behind the success of Jessie and Laurent; it is the place where one can find sustenance both physically and spiritually.