Jess Stephens is the former pastry chef of Onda in Los Angeles. She has cooked in restaurants across the US including The Modern, Empellón, Four Seasons, Takashi, and Sofitel among other spots. She developed and tested the recipes for season five of Rainha Da Cocada on Canal GNT in Brazil. She also contributed recipes to and food-styled the James Beard nominated-cookbook Masa: Techniques, Recipes, and Reflections on a Timeless Staple. Her food writing has been published in Los Angeles Times, USA Today, Gastronomica, Compound Butter, and Synonym.
Her last meal would be green tamales.