Born in Bowling Green, Ohio, Jaysen Euler started his cooking career at a young age. Beginning as a dishwasher at a local bar and grill in Ohio at the age of 14, Euler instantly felt at home and in his element in the kitchen. “I always say, if I had a chance to do it all over again, I would still be right where I am today,” he says on his passion for cooking and the culinary arts. Euler left the University of Cincinnati to chase his dreams of becoming a chef, enrolling in classes at the Arizona Culinary Institute in Scottsdale. Upon graduation, Euler began working at Douglas Rodriguez’ restaurant, Deseo, in Scottsdale, Arizona. Here he gained immense experience working with professional cooks in a fine dining setting.
A job at the Sofitel Chicago Water Tower brought Euler to Chicago where he cooked under acclaimed Chicago Chef Martial Noguier and Chef Gilles Arzur. Later, Euler accepted a position with Norwegian Cruise Lines to sail around the country working in a high volume environment on the high seas. After serving scores of people on cruise ships traveling through the Hawaiian Islands, Euler found himself back in Chicago in the kitchens of the Francesca’s restaurants.
Continuously pushing himself to the next level, being Executive Chef of Davanti Enoteca provides Euler with an ultimate sense of fulfillment. “I can’t tell you how many times someone has told me that this was the best meal they have ever had. That never gets old, and makes me feel like I am in the right place cooking food I love make and eat,” says Euler. Euler is constantly motivated by the chefs he works alongside at Davanti, where they work and collaborate as a team. In his spare time, you can find Euler out with friends either eating at a new spot, or just hanging out at one of the many great watering holes Chicago has to offer.