With experience at top restaurants throughout the east coast, Jessica Biederman brings more than a decade of passion and culinary expertise to her post as Executive Chef at the prestigious Bristol Restaurant and Bar in Boston.
Discovering her love of cooking at an early age, Biederman honed her skills creating menus for her parents’ dinner parties and exploring new recipes and techniques at home. Quickly recognizing that her skills should be applied much more broadly, she pursued a degree in the Culinary Arts in her home state of South Carolina.
Working her way up in the culinary community in South Carolina, Biederman started as a Line Cook before quickly advancing to Jr. Sous Chef at the esteemed High Cotton restaurant, and onto Sous Chef at Stella’s Southern Bistro under the leadership of Executive Chef Jason Scholz. After several years mastering the coastal cuisine of the Carolinas, Biederman moved north to work with Chef de Cuisine Devin Bozyaya in Washington, D.C’s Westend Bistro, an Eric Ripert outpost.
In 2014, she accepted a position under rising star Joe Palma at Bourbon Steak, the award-winning Michael Mina steakhouse in the heart of Washington, D.C. It was there that she joined the Four Seasons family, and was quickly recruited to lead the kitchen at the Boston property’s Bristol Restaurant and Bar.
As Executive Chef, Biederman now cultivates seasonal menu changes for the 150 seat dining room in addition to supporting In-Room and Spa dining at the Forbes Five-Star, AAA Five-Diamond Hotel.
Away from the Bristol, she can be found exploring new local restaurants, hosting friends and family to test new recipes and show off her bartending skills, and most certainly enjoying Boston with her beloved boxer, Reuben.