Meet The team

chef

     Chef Jesh Mascaro has always had a passion and love for food. Coming from a large family in New York, he developed his interest and talent for cooking at an early age. Cooking was synonymous with family, love and passion. Chef Mascaro grew up on Long Island where his family provided him with the opportunity to fish, go crabbing, dig for clams, pick fresh vegetables from his mother’s garden, and enjoy camping and cooking over an open fire. There were always fresh ingredients to cook and eat, which would inspire Chef Mascaro’s future food philosophy: Use the freshest ingredients available, cook them with respect and make them shine.

JESH MASCARO

     Although Chef Mascaro initially went to college at the Pratt Institute for studies in art, he had always held jobs in the cooking industry. Chef Mascaro was honing skills he would need for a career that would follow his art school studies. While cooking with his three-year-old sister one afternoon, she said to him, “You’re really a great cook Jesh, you should be a chef!” From the mouths of babes, a change was initiated. Chef Mascaro turned his career path from art school to the culinary arts.
   Chef Mascaro worked on Long Island and Manhattan and eventually found a home at “Gansevoort 69” in the Meat Packing District; the former famed Florent restaurant; under Chef Jacqueline Lombard of “Top Chef”, and “Jacqueline Lombard Events.” Chef Mascaro quickly climbed the ranks from Line Cook to Sous Chef, to Executive Chef at Gansevoort 69. Chef Mascaro continued his path by taking an opportunity to move to the Midwest. Chef Mascaro worked alongside Chef Michael Bulkowski, voted one of the “Best Chef’s America”, and nominee for “Best Chef Midwest.” Chef Mascaro would return to New York after the birth of the first son, where he began working for BRG, a highly successful nine restaurant group on Long Island. Chef began his tenure with BRG as the Executive Chef of their modern Italian restaurant concept “Verace.” With BRG, Chef Mascaro worked directly with Chef James McDevitt; Food & Wine Magazines named “A Best New Chef” in 1999, and James Beard Foundation named “Rising Star” in 2001. Chef Mascaro would later take on the role of Culinary Operations Manager for the group.
     Chef Mascaro and his family moved to Arizona, where his wife was raised, to seek a better quality of life and enjoy all the beauty and freedom the state has to offer. Chef Mascaro was looking for a work family; a place he could showcase his passion for food; and an environment where he could teach, inspire and develop a team to embrace the knowledge and values he had instilled throughout his career. Chef Mascaro found Teebox. The chef is excited to share delicious food, passion, happiness and success to all who walk through our doors.

Cheers!

Chef Jesh Mascaro has always had a passion and love for food. Coming from a large family in New York, he developed his interest and talent for cooking at an early age. Cooking was synonymous with family, love and passion. Chef Mascaro grew up on Long Island where his family provided him with the opportunity to fish, go crabbing, dig for clams, pick fresh vegetables from his mother’s garden, and enjoy camping and cooking over an open fire. There were always fresh ingredients to cook and eat, which would inspire Chef Mascaro’s future food philosophy: Use the freshest ingredients available, cook them with respect and make them shine.
     Although Chef Mascaro initially went to college at the Pratt Institute for studies in art, he had always held jobs in the cooking industry. Chef Mascaro was honing skills he would need for a career that would follow his art school studies. While cooking with his three-year-old sister one afternoon, she said to him, “You’re really a great cook Jesh, you should be a chef!” From the mouths of babes, a change was initiated. Chef Mascaro turned his career path from art school to the culinary arts.
     Chef Mascaro worked on Long Island and Manhattan and eventually found a home at “Gansevoort 69” in the Meat Packing District; the former famed Florent restaurant; under Chef Jacqueline Lombard of “Top Chef”, and “Jacqueline Lombard Events.” Chef Mascaro quickly climbed the ranks from Line Cook to Sous Chef, to Executive Chef at Gansevoort 69. Chef Mascaro continued his path by taking an opportunity to move to the Midwest. Chef Mascaro worked alongside Chef Michael Bulkowski, voted one of the “Best Chef’s America”, and nominee for “Best Chef Midwest.” Chef Mascaro would return to New York after the birth of the first son, where he began working for BRG, a highly successful nine restaurant group on Long Island. Chef began his tenure with BRG as the Executive Chef of their modern Italian restaurant concept “Verace.” With BRG, Chef Mascaro worked directly with Chef James McDevitt; Food & Wine Magazines named “A Best New Chef” in 1999, and James Beard Foundation named “Rising Star” in 2001. Chef Mascaro would later take on the role of Culinary Operations Manager for the group.
     Chef Mascaro and his family moved to Arizona, where his wife was raised, to seek a better quality of life and enjoy all the beauty and freedom the state has to offer. Chef Mascaro was looking for a work family; a place he could showcase his passion for food; and an environment where he could teach, inspire and develop a team to embrace the knowledge and values he had instilled throughout his career. Chef Mascaro found Teebox. The chef is excited to share delicious food, passion, happiness and success to all who walk through our doors.