executive chef
Jay C. Veregge
With more than 25 years of professional experience, classical French training from the French Academy of Culinary Arts, a degree in Enology and a passion for innovation, Jay Veregge brings a wealth of culinary knowledge to Ten22 and the greater Sacramento area. Jay got his start training as an apprentice to Pierre Gagnier in France during the mid-80s. Since then he has 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 in the mid-90s and later partnered on the Wolfhouse Restaurant in Sonoma, then a Michelin-rated restaurant.
Did you miss Executive Chef Jay Veregge on Fox 40?
Just want to watch him again? See the video below. Watch as Jay prepares
Spanish Basque Paella, a dish from Ten22’s new spring menu, and discusses the
restaurant’s commitment to the community and to its guests, through the use of
fresh, local, seasonal and organic ingredients.