Chef Jose DeJesus is the founder and culinary force behind THE PASS, bringing together the discipline of high-end restaurant kitchens with the discretion and intimacy of private dining at the highest level.

His career spans refined restaurants and private kitchens, where he has cooked for elite athletes, celebrities, and ultra-high-net-worth families who value privacy, precision, and exceptional taste above all else. This dual background allows Chef DeJesus to deliver food that is technically accomplished yet effortlessly approachable—crafted to enhance the moment rather than compete with it.

With THE PASS, Chef DeJesus focuses exclusively on passed hors d’oeuvres and finely crafted small bites, believing that the most memorable gatherings are those where guests are free to move, connect, and indulge without interruption. His menus are globally influenced, seasonally driven, and intentionally restrained—designed to feel elevated without excess.

Discretion is central to his work.
So is intention.

Each experience is custom.
Each booking is limited.
Each detail is considered.

THE PASS reflects Chef DeJesus’s philosophy that true luxury isn’t announced—it’s felt.