Jeff Friesen

Chef
Jeff Friesen

St. Louis

About Jeff Friesen

Jeff Friesen knows his way around a kitchen. The executive chef at Juniper started his culinary career at the Institute of Culinary Education in New York City, where he later worked at A Voce before returning to St. Louis. Once back, Friesen worked with Juniper owner John Perkins at his series of underground pop ups (which would eventually turn into Juniper). Friesen then became sous chef at Kevin Willmann's acclaimed Farmhaus and worked at Sugarfire Smoke House before joining the Southern-inspired Juniper

At My Venues

Smoked quail
$$, Outdoor Seating, Southern, Reservations, Full Bar, American, Southern / Soul, Central West End
"Smoked quail filled with smoked chicken oysters, roasted chestnuts, cherries, and cornbread. Brown butter roasted hen of the woods and “forgotten” carrots. Cherry Cheerwine reduction. @junipereats"
At my venues
banana pudding
$$, Outdoor Seating, Southern, Reservations, Full Bar, American, Southern / Soul, Central West End
"Warm banana pudding, house-made Nilla wafers, toasted merengue. @junipereats"
At my venues
confit turkey salad
$$, Outdoor Seating, Southern, Reservations, Full Bar, American, Southern / Soul, Central West End
"@buttonwoodfarm confit turkey salad, spicy local greens, pickled shallot, orange-cranberry mostarda, and fermented cornbread crumbs. @junipereats Tastes like Thanksgiving!"
At my venues
Persimmon pudding
$$, Outdoor Seating, Southern, Reservations, Full Bar, American, Southern / Soul, Central West End
"Bourbon & Wild Persimmon “pudding” Pecan-oat streusel and brown butter milk crumb. @junipereats"
At my venues