Meet Chef Jill Bosich

Jill's a certified, professional chef by trade and cowgirl to the core. She's corralled the things she loves in one spot and is sharing with others to enrich lives!

Professionally, Jill's a graduate and was honored as the Distinguished Alumni (2009) California State Polytechnic University Pomona with a Bachelor of Science in Hotel and Restaurant Management ('93) within the Collins College of Hospitality Management. Her joy and passion for cooking has taken her all over the world, studying and traveling abroad, enriching her love for great tasting cuisine. Growing up in a family of fantastic cooks, at an early age she had a strong appreciation for outstanding meals always served with much love and enthusiasm. She started cooking at the age of 16 and has been working coast to coast since in various restaurants, hotels and institutions.

Named Team Captain of the Regional Team, ACF Culinary Team 2000, Chef Jill Bosich and her teammates traveled to Erfurt, Germany for the International Culinary Olympics. The team brought home 1 out of 5 international gold medals awarded in total. They were awarded the 3rd Place Championship out of 44 teams worldwide. In 2008 she served as the Regional Team Manager for Culinary Team USA 2008 where the Team earned another international Gold Medal, 1 of 6 awarded to 77 competing regional international teams.

She's worked in 5 different colleges and universities nationwide serving in positions as Lecturer, Associate Professor to Full Professor. Her most notable educational achievement was building from the ground up, serving as Founder and Dean of Culinary Education at Culinard, The Culinary Institute of Virginia College, Birmingham, Alabama.

Additional career highlights include earning the prestigious DiRoNa Restaurant Award for Elario's Restaurant in La Jolla, California. She was awarded one of "America's Best Chefs" from the American Academy of Hospitality Sciences, and two consecutive years in a row, was selected to cater a reception named, TasteAmerica, hosted by former House Speaker Newt Gingrich in the United States Capitol Building for over 1000 House Members, Senators, and their families. She served as a private chef to Michael Piller (Paramount Studios/Star Trek The Next Generation & Deep Space Nine) as well as for Junior Seau (Captain, San Diego Chargers, NFL).

Jill has been featured and published over the years in numerous leading industry and retail publications including Nation's Restaurant News, Gourmet Magazine, The Culinary Review, Cowgirls In Style Magazine, PBS Television (Marjorie Poore Productions), and Food Arts Magazine,

Amidst her schedule, she divides her time between consulting, coaching, blogging, professional writing and traveling the country speaking and training on various industry subjects.

She's an entrepreneur at heart, running the Cowgirl Cookie Co. (Temecula, CA) and The Range Rider to bring more deliciousness to life! Her family is very active in the Temecula community and farms Syrah grapes for award-winning local wineries in Temecula’s Wine Country.

Jill's philosophy is one that she strives to share with to spread a message of gratitude for those who work to feed us. There's no better connection as a chef than to be close to source and send appreciation.

She resides in Temecula, CA with time off spent riding her horse Cooper, working cattle on the open range, roping, and celebrating the beauty of farm, ranch, food and friends.

Telephone: (760) 593-7825