Jess' first job was in the dish pit of an Ashland panini cafe where she worked to save money for her first trip to Europe in high school. Since then - between university studies and bouts of travel - Jess has worked in restaurants in a variety of capacities from prep cook to busser, server, bartender, somm, and manager. Jess not only oversee's the daily operations of the OP restaurants, but with the help of the fabulous staff she curates the OP wine programs as well. She has studied wine formally and is a certified sommelier, receiving the top grade in her class. She has a solid foundation of global wine regions, styles, and wine making practices, and is an adamant supporter of small production, minimal intervention wines. When not at OP you'll likely find her gardening with her two dogs while enjoying glass of natural French wine.