Jes Royse is a dedicated professional from Morgantown, WV, with a wealth of hands-on experience in the food industry. While she did not attend a traditional culinary school, Jes spent ten years working at a restaurant where everything was made from scratch, including salad dressings, desserts, and demi glace. This extensive on-the-job training laid the foundation for her current career.

Jes manages operations for both WVU and Ohio University, coordinating events, assisting with menu development, and overseeing product management. Her role allows her to combine her passion for food with her knack for organization, which has been a key factor in her success.

Outside of work, Jes enjoys gardening, painting, writing, and always seeks opportunities to continue learning. She also takes great pride in teaching her independent daughter, currently in college, how to cook and bake—skills Jes has cherished passing down over the years.

A fun fact about Jes is that she has a unique love for organizing, which not only fuels her personal life but also contributes significantly to her professional success.