Kemper Museum hires new Executive Chef of Café Sebastienne

Executive Chef Remy Ayesh

“I am delighted to welcome Remy Ayesh to the Kemper Museum community of art-inspired colleagues,” said Barbara O’Brien, Executive Director. “Cafe Sebastienne is a restaurant with a renowned history and, under her leadership, a bright future.

After a national search and a process that included consultation with culinary experts from across the region, Kemper Museum of Contemporary Art’s Board of Trustees and Museum leadership have selected Remy Ayesh (pronounced, “reh-mee” “ash”) as the new Executive Chef of Café Sebastienne. Ayesh’s first day at Café Sebastienne was Monday, July 31.

“I am delighted to welcome Remy Ayesh to the Kemper Museum community of art-inspired colleagues,” said Barbara O’Brien, Executive Director. “Cafe Sebastienne is a restaurant with a renowned history and, under her leadership, a bright future. She brings an exciting mix of cultural influences and outstanding training. Her experience and inventive spirit will certainly find a place in the menus at the Café and at special events booked at the Museum.“

Born of Lebanese descent in Kansas, Chef Ayesh grew up with diverse tastes from the beginning. From gardening with her grandfather, to learning the art of Lebanese cuisine from her Siti (Lebanese term for “grandmother”), food was an integral part of her life from the beginning. After working for years in restaurants, Ayesh felt inexplicably connected to them: as an athlete, she loved the hard work; as an artist, the capacity for creation and of course as a blossoming chef… the food.

With a strong desire to master her love of food, travel, and writing, Ayesh graduated from the University of Kansas and the Universidad de Seville with degrees in Spanish and Journalism. Upon moving to New York and working in public relations, her passion for food took over completely and enrolled in the French Culinary Institute (now the International Culinary Center).

Later, working as an instructor at this same school, Ayesh quickly rose to Executive Sous Chef of Special Events, all the while doing her own private, high-end wine dinners. She was able to work closely with the school’s deans: Jacque Pepin, Alain Salhac, Andre Soltner, and…

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