Meet the Chef

About the Chef

Chef Jose DeJesus is a celebrated private chef, television personality, and culinary force from the Bronx, New York, known for blending elevated dining with bold flavor, culture, and unforgettable hospitality. With a career spanning luxury private dining, television, pop-up experiences, and celebrity hospitality, Chef Jose has become one of New York’s most recognizable modern culinary talents.

Widely known to many as “Chef Trill,” Jose has cooked for elite athletes, entertainers, entrepreneurs, and high-profile families, building a reputation not only for exceptional food, but for professionalism, discretion, and the ability to create deeply personalized dining experiences. His culinary style combines refined technique with soulful flavors and modern creativity , delivering dishes that feel both luxurious and deeply rooted in his upbringing and culture.

Chef Jose gained national recognition as a Top 8 Finalist on Hell’s Kitchen before going on to become a Champion on Food Network’s Beat Bobby Flay. His work and story have been featured across major media outlets and publications including The New York Times, NBC New York, PIX11, Gothamist, Edible Bronx, amNewYork, Bronx Times, Culture Trip, FoodSided, El Diario NY, and more. He has also collaborated with brands and organizations including UNIQLO USA, Buchanan’s Whisky, Bulleit Whiskey, The New York Botanical Garden, Albert Einstein College of Medicine, and Dinner Lab.

From underground supper clubs in the Bronx to luxury private estates, Chef Jose has built a career around bringing people together through food. His concepts,  including Trill Dining Club, reflect his belief that dining should feel immersive, intentional, and personal. Whether curating intimate tasting dinners, elevated cocktail experiences, or private in-home dining, Chef Jose approaches every event with creativity, precision, and heart.

Beyond the accolades, Chef Jose is respected for his versatility and ability to adapt to the tastes, dietary needs, and lifestyles of an elite clientele while maintaining authenticity in every dish he creates. His passion for hospitality, commitment to quality ingredients, and ability to merge fine dining with genuine connection continue to set him apart in the world of modern private chefs.