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Chef Jessica B Williams

After growing up on an inspiringly beautiful farm in Southwest Arizona, Jessica moved to New York City to work as a nanny.

Because of her passion for cooking, she soon found that she was hired to teach other nannies how to prepare delicious and healthy dishes for the children of New York City.

Jessica then decided to follow her passion for cooking, beginning formal studies at the acclaimed Peter Kump’s New York Cooking School.

After interning at the Four Seasons, Manhattan, she went on to study at the DCT Culinary Academy in Switzerland where she became the First American Female to win the prestigious Gold Medal in KochKunst at the ZAGG.

Jessica has also worked in London at the Ritz but currently lives in Chicago, where she has been working as a private chef for Chicago families, producing a “recipe” and educational series that aims to further culinary excellence.


• 1 inch thick Ribeye Steaks

• 2 Cans Pinto Beans, drained and rinsed

• 2 Serrano chiles, roasted, peeled, and small diced (or small can of green chiles)

• 1 med Onion, small dice

• 2 Garlic cloves, minced

• 1-2 Cups Beef Stock or Broth

• To Taste Salt and Pepper


1. Preheat cast iron pan or grill to med-high heat

2. Bring Ribeye to room temp

3. Rub with EVOO

4. Sprinkle with S&P

5. Cook steak for 3-4 mins each side for med-rare temp

6. Remove steak and rest for 10mins

7. While your steak is resting prepare the beans...

8. Preheat med stock pot

9. Add EVOO

10. Add onions

11. Saute for 2-3 mins

12. Add Beef stock

13. Bring to simmer

14. Add chiles and garlic

15. Add S&P

16. Simmer for 10-15 mins

17. Serve

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