Ecstatic Cuisine’s business model has been in continual evolution since 2000. We opened our first full time kitchen in March 2008 with a vision for a socially minded business that would incorporate high-end event food production with a production kitchen and commissary model.  In February 2009, we moved in as the leaseholder and exclusive caterer for the Education Service Center at Region XIII in Austin, Texas.  We provide a full service café 5 days per week while contracting for all of their catering needs.  We cater approximately 2500 meals monthly at Region XIII.

In addition to our Region XIII operation, we run an off-site full-service catering business that caters anything from weddings and corporate lunches to bah/bat mitzvahs and anniversary parties.

Mission

Ecstatic Cuisine is designed to be a model business for the 21^st century.  We provide fantastic food, exquisite service, and create spectacular events as a socially responsible business. Our business is profitable, compensates its employees well, embodies ecologically sound business practices, cultivates a positive and creative company culture, and contributes positively to the community and common good.

Jesse Bloom, Chef/Owner

Jesse began cooking in 1999 at an upscale Asian Pacific restaurant in Denver.  He relocated to Austin in 2000 and spent years working in local restaurants and as a personal chef while cultivating his distinctive cuisine and vision for Ecstatic Cuisine.  In 2007, a two year self-designed degree at Goddard College culminated into a thesis that was the developmental business model for Ecstatic Cuisine.  In 2008, Jesse opened Ecstatic Cuisine’s first commercial kitchen.  Jesse avidly pursues his continuing education as a chef and entrepreneur through his relationships with mentors and the national food community. Ecstatic Cuisine Cafe & Catering is owned and managed by Jesse Bloom.  The company is the synthesis of Jesse’s lifelong love of food and passion for social contribution.

Ian LeClair, Sous Chef / Café Manager

Ian has been working with Ecstatic Cuisine since its first large scale event production in 2006.  He came on as the Sous Chef in April 2008.  Ian is the flavor-maestro behind our eclectic world fusion food and manages the day to day operations of our cafe.  Ian has an undergraduate degree from Bowdoin College in Maine and has been working in the food service industry since 1996.  No one can remember the last time he made something that wasn’t outstanding.

David Kogan, Director of Off Site Catering

David joined the Ecstatic Cuisine staff in September 2009 following several years in certified kosher food service, serving as Catering Director for the largest kosher caterer in Texas and Operations Director of the Jewish Student Center at UT Austin.  He has spent several summers as the Food Services Director & Executive Chef of Camp Tel Yehuda in upstate New York where he coordinated 4 certified kosher kitchens and a staff of 30 preparing 3 meals per day for 1000 campers. He also has experience in the high tech and health insurance sectors. He earned a B.A. in Philosophy from UT Austin.

Kassie Navarro, Administrative & Catering Coordinator

Kassie joined the Ecstatic Cuisine team in January 2010. She is a 2008 graduate of St. Edward’s University with degrees in both Communication and Global Studies. When she is not working with us, she devotes her time to nonprofit development working with several nonprofits around town.