JSD Catering offers a variety of incredible menus for your special day.

We are a boutique catering company offering bespoke weddings, custom events, event design, florals, private chef services, and healthy meal delivery. We offer vegan, gluten free, and vegetarian options. Browse through our menus and give us a call to see how we can make your special event dream come true. Contact us @ the following:
Phone: (858) 736-5561
Email: jacky@jsdcatering.com


See here for our complete list of services

About Me



I was born in County Cork, Ireland. I grew up on one hundred acres of stunning Irish land. My love for food began there with acres of great produce all around. After high school, for a summer before college – as I was planning on some kind of business school or fashion design career – I got a summer job working for my neighbors who just so happened to be the Allen family owners of the famous Ballymaloe House. I worked for the summer with my little brother Jeremy in the kitchen and it was a blast! We both loved trying all the new exciting foods that we hadn’t tried before. It was a summer of running out to the kitchen garden to pick fresh berries for the evening desserts and putting on hunter-type boots and walking in the streams to pick the fresh watercress for dinner salads. I fell in love with the whole kitchen life. Three hundred acres of organic farms that supply the restaurant. The camaraderie, the food, the adrenaline, the art, the creativity, all of it. I fell in love with the culinary arts. I remember thinking, “If this could be my career I would be so happy.” After the summer I changed my college choice and went to London City and Guilds Culinary at the Cork Institute of Technology for two years. I graduated at the top of the class. It takes an additional three years in the industry in Europe to become a qualified chef. I Interned at some Michelin Star European restaurants before coming to La Jolla, California. I was Sous chef at San Diego’s number one fine dining establishment, “George’s At The Cove” in La Jolla, executive chef at Pacifica Del Mar for eight years, received the Zagat Award for top three in San Diego, and was a private personal chef in Rancho Santa Fe right next door to Chino’s Famous Farms for seventeen years.


Chef Jacky is currently writing a cookbook called “Supple” to be published Christmas 2018.