At Davanti Enoteca, the rustic Italian concept from Francesca’s Restaurant Group, Corporate Executive Chef Jaysen Euler oversees the culinary vision of three Chicagoland locations, in addition to restaurants in San Diego, CA and Del Mar, CA. “One of the best parts of my job is when I get connect with our guests,” says Euler. “It never gets old. When people tell me that Davanti Enoteca is the best meal they have ever had, I know I’m in the right place.”
Born in Bowling Green, OH, Euler started his culinary career at the age of 14 as a dishwasher at a local bar and grill. After a stint at the University of Cincinnati, Euler decided to follow his dream and pursue a culinary degree at the Arizona Culinary Institute in Scottsdale, AZ. Upon graduating, Euler went to work at Douglas Rodriguez’s restaurant Deseo, where he got his first taste of working as a professional cook in a fine dining setting. He eventually moved to Chicago where he served as a sous chef to acclaimed chefs Martial Noguier and Chef Gilles Arzur at the Sofitel Hotel. Prior to joining Davanti Enoteca in 2011, Eueler worked on the high seas as part of the Norwegian Cruise Lines.
In his current position, Euler finds inspiration from his interactions with the Davanti Enoteca culinary team. “We are always pushing each other to the next level,” says Euler. “I try to create a collaborative environment where we can bounce ideas off of one another. Our shared creativity makes us stronger as a team.” When he’s not in the kitchen Euler likes entertaining friends and family at his apartment in Chicago’s West Loop neighborhood. He also tends to an expansive rooftop garden in the warm weather months.