Jesse Koide has been the head chef of Mission Chinese since its inception in 2010. He has been working in kitchens since he was 17. His specialties include Italian rustic cuisine, Japanese , with an emphasis on inexpensive, tasty food for hungry chefs with a bold appetite. Jesse has been seen in his signature pink zebra headband in restaurants for the last twenty years all over the west coast, including Ichiban Sushi, Moshi Moshi, Blowfish Sushi, Cup & Saucer Café, Saucebox, Clark Lewis, Bar Tartine, Slow Club, Farina, The Alembic, and Mission Chinese Food SF. Jesse was also key in the operational launch of Mission Chinese NYC. Jesse's love for cooking started when he was 13 and learned how to make pies. He is inspired by his Grandpa Pablo, VFW submarine cook. Jesse likes to ride his bike, play pinball, cook food for his family, and listen to records in his free time.