Jesse Clott

Jesse Clott

My passion for food started at a young age cooking with my father. While in high school I carried my passion into the Pro start program and received a Certificate of Achievement as well a scholarship from the National Restaurant Association. After graduating from the Inland Northwest Culinary Academy, I had the privilege of working at some of Spokane’s finest restaurants including Down River Grill, Wild Sage Bistro and the Spokane Club with James Beard nominated Chef Urs Moser. Currently I am at at the Gilded Unicorn.