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Josephine Jansen



Seeking position as a private/personal Chef.  I have a lifetime of experience preparing international and farm-to-table style cuisines.  Built and ran successful kitchens in the hip and competitive neighborhoods of East Village, Lower East Side and then on St. John, US Virgin Islands. Snack Dragon operated as a highly profitable restaurant/bar in NYC and USVI for 15 years.  Snack Dragon pioneered a niche of healthy, inventive, authentic and fusion Mexican food in NYC at a time when there was none.  I have worked in the culinary arts my whole life and in HNW households. I know old school styles of hospitality, yet can add any amount of creativity when necessary. I am confident with French, Italian, Mediterranean, Latin and Asian cooking. I am able to put a healthy spin on any style of dish in order to adapt to any dietary needs. I have voraciously studied nutrition and have designed menus for patients in need of a reformed diet. I am a natural nurturer and enjoy developing healthy relationships based on trust between myself and family members. I am a proactive multi-tasker and will step in where needed. Adept mixologist and decent sommelier. Part-time or full-time opportunities welcome. I am able to travel and have driver's license.

relevant Work History

Restaurant consultant

Cabernet frank's

Took a struggling restaurant and redesigned food/drink menu and kitchen protocol. Reorganized overall concept to maximize profitability.  Upgraded graphics for social media.

Owner, chef, manager

Slimman and the Snack dragon

Launched a successful restaurant/bar/community center in Coral Bay on the island of St. John USVI. 


Owner, Chef, Manager

snack dragon
Mar 2005Jan 2015

Conceived of, built, launched and operated 3 new restaurants in NYC.  Navigated the demanding logistics of running restaurants in NYC.  On a daily basis worked with purveyors, trained and managed a diverse staff while working my own shifts.  Working at Snack Dragon was a very demanding multitasking-type job as it was an open kitchen so entertaining the customers was an integral part of the job.  As the Executive Chef, I designed and implemented a menu and kitchen that offered super fresh small batch cuisine, but was also accessible to the diverse skills of the staff that I hired.  

Head Bartender/Mixologist

superfine restaurant
Sep 2001Sep 2005

Bartended, designed new drinks and consulted for a bar in a highly popular new restaurant in Dumbo, NYC

Personal Chef and Caterer

Josephine's fresh feed

Prepared meals for holidays and events for film industry professionals (Rebecca Schull, Drew Barrymore etc) and institutions such as MOMA, Yahoo and various film sets. Can quickly implement an intimate party or large scale event.



—Designing recipes for unique and modern specialties based on personal inspirations during travel and dining out. (Have traveled America, Mexico and Europe extensively)

—Have been cooking complex recipes since I was a child. Was a line-cook for two years in a busy Denver restaurant when I was 16-17 years old.  Can create any recipe from desire or memory.

—Designing and Building kitchens that are efficient to work in. 

—Am highly adaptable, gracious and discreet.


Whitney Indendent Study Program

Whitney Art museum

Graduate program fellowship through the Whitney Museum to work in a studio for a year in Tribeca, NYC.  Was tutored by the current zeitgeist, while partaking in a rigorous Theory and Criticism agenda.

BFA in Film Production

San Francisco art institute and SF State University

Studied Classical and Avant Garde Film Production.  Was a member of Core Group—A 2 year film production group at SF State.