About

Chef Christian Molle has always been passionate about the sweet life. He spent much of his childhood in the kitchen with his mother and grandmother discovering his love for baking. It wasn’t until middle school when he knew he wanted to make a career of it and pursue culinary school. By the age of 16 he was working in a local bakery, learning the techniques and developing his skillset. After his degree in Baking & Pastry Arts and hospitality management at Johnson & Wales University in Providence, Rhode Island, Christian went on to hone his talents at the acclaimed Sonsie Restaurant in Boston followed by time at Stearns & Hill’s Bistro and Fuslilli’s Cunica. Beginning in 2018, Christian began teaching as a pastry instructor at Sur La Tab in La Jolla, California before bringing his passionate energy to the culinary team at JRDN and Tower23.

Christian approaches each and every dessert with love as he believes that when you put your whole heart into your creations that the love can be shared and received through the plate. One of his signature dessert items that is a menu staple is his raspberry lime sorbet. Guests will also find playful iterations of classic desserts and creative ways of incorporating dynamic textures and flavors such as his Eight Layer Carrot Cake with yuzu cream cheese, crystallized ginger, caramel corn, whiskey raisins and butterscotch and his Apple Miso Cheesecake where he takes miso shortbread with sea salt cheesecake, warm apple pie filling and candied pecans.

See me at:

Grand Tasting
Worlds of Wine with JRDN Restaurant at Hotel23 in Pacific Beach