Main content starts here, tab to start navigating
a man standing in front of a brick building

Chef Jaysen Euler

Chef Jaysen Euler has been working in professional kitchens since the ripe age of 14, when he started his career as a dishwasher at a local bar and grill in Ohio. Always feeling comfortable and at home in the kitchen, Chef Euler has touched every aspect of what a professional kitchen has to offer – dish pit, prep, sauté, veg and beyond to work his way to Culinary Director at Francesca’s Restaurant Group (FRG). 

Though Chef Euler formally started working in professional kitchens as a teen, his culinary journey truly started while working along his mother. In fact, his family tradition was having everyone who attended Thanksgiving to prepare their own dish. So Chef Euler participating, and according to his family, at 12 years-old, he roasted a leg of lamb for Thanksgiving, and ever since, has been in love with the kitchen and creating delicious dishes for people to enjoy. 

Once he journeyed out of his family’s kitchen and the dish pit in Ohio, Chef Euler formally started his culinary career after attending Arizona Culinary Institute, at Douglas Rodriguez’s, Deseo, in Scottsdale, AZ. After mastering his skills at Deseo, Chef Euler took his talents to the Sofitel in Chicago’s Water Tower plaza and worked under Chef Gilles Arzur and Chef Martial Noguier, where an opportunity as Sous Chef for Norwegian Cruise Lines brought him out to sea. After that, Chef Euler set roots back in Chicago, joining Francesca’s Restaurant Group at Davanti Enoteca from 2011 to 2015. Then, he journeyed over to Chicago’s Parlor Pizza Bar for a few years.

A familiar face to Francesca’s Restaurant Group, Chef Euler returned to the iconic restaurant group in 2019 to help lead its culinary program. Chef Euler works closely with the team at Davanti Enoteca and across other FRG concepts, always instilling a sense of genuine belief and pride in the food the team is creating to help grow customer experiences. Chef Euler is most fulfilled with his work when customers tell him, “This is the best meal I’ve ever had.” These compliments never get old and reinforce that Chef is right at home in the kitchen.

When he’s not in the kitchen, Chef Euler is spending time with his wife, experiencing new restaurants and biking as much as possible.