Chef Biography
Born in 1970, Jea Weitlauf began his culinary career at the early age of 15, preparing meals in his mother’s fine dining restaurant. In 1989, he received his degree from Sullivan University for Hospitality Studies and in 1990, went to work in the kitchens of the Hyatt Regency in Louisville, Kentucky as a rotating chef. He was appointed sous chef in 1993 at Louisville’s Jefferson Club.
In 1995, he became the pastry chef for Vincenzo’s Italian Restaurant. A year later, the television team of Great Chefs arrived in Louisville to tape Chef Weitlauf at Vincenzo’s for Discovery Channel’s Great Chefs of America series.
After ten years, Chef Jea and his wife, Kim, decided to open their own breakfast and lunch restaurant in Louisville’s LG&E Building, called Queue Cafe.
Recipes
Cannoli with Zabaglione Sauce
Serving: 4 Print Cannoli with Zabaglione Sauce By Great Chefs September 25, 2015 The cannoli pastry shells may be purchased at large super markets or Italian markets or bakeries. Chef Weitlauf adds chocolate bits and candied fruit to the traditional ricotta filling, and serves his cannoli on plates sauced with sabayon and brightened with candied […]