About Camellia Monday Hospitality
Jess DeSham Timmons, Founder + Chef
Jess DeSham Timmons is the Founder + Chef of Camellia Monday Consulting, a firm that specializes in implementing and refining aspects of restaurant operations along with private chef services.
She attended the Culinary Arts program at Art Institute of Houston, and her career in the restaurant industry has spanned over two decades as the former Corporate Operations Manager at Landry's, Inc. operating over 450 restaurants and 52 concepts, President of The Republic Country Club, Partner at The Caboose BBQ, and Chef + Partner at Cherry Block Craft Butcher and Kitchen. Jess was a competitor on Food Network’s Beat Bobby Flay, and has competed in Cochon555, The Butcher’s Ball, and many other large scale events throughout her years in the kitchen.
She is a founding Member and part of the Advisory Board of Foodways Texas, which is a group that is committed to preserve and record the history and rich culture of food in Texas. Additionally, Jess is an ambassador of I’ll Have What She’s Having. The non profit raises awareness and funds to combat dangerous health trends in Texas by providing health and mental care to underinsured members of the hospitality industry, and offers a mentorship program to small
business owners that need access to support for their growth.
Jess’ style is quintessentially Texan – straightforward and honest with a big personality -
and her leadership skillsand business acumen reflect just that.
Hospitality Consulting
Provide hospitality consulting needs for both existing and new businesses and private chef work for events, marketing and educational content.
Project Management
Project-based fulfillments include implementation of policies and systems for cost control and general operations, menu and recipe development, financial review, POS implementation, coordination of marketing/PR and human resources support, event execution, recruiting + leadership team building, operational flow design, and review of efficiencies.