At
@estherskitchenlv , ‘killer’ bread service sets the tone. (
@usatoday “Restaurant of the Year” (2026), Chef
@jamestrees : Finalist for the James Beard
@beardfoundation Award (Best Chef: Southwest), Key to the City, Las Vegas.
Under Executive Chef Dylan Jobsz
@d_jobsz creative and watchful eye, every loaf at Esther’s is the result of years of practice, a living sourdough culture, and a deep understanding of fermentation. His background in science meets intuition in a program where flour, water, salt, and time become something greater. The same can be said (in its own way) for Corporate Pastry Chef Jake Yergensen’s
@jyergi punchy-considered dessert menu.
That foundation is strengthened by partnerships with The Chefs' Warehouse and the use of Cairnspring Mills Flour—chosen for its performance, flavor, and integrity.
Refinement, iteration, and care. And Chef is happy to share the starter….👀
📷 Charles Russo/SF Gate