From the Line to Leadership: Chef Jazmine Silvestre-Stier

From the Line to Leadership: Chef Jazmine Silvestre-Stier Named Executive Chef for IVGID

Whether you are enjoying a meal at The Grille at The Chateau or a snack at the new Incline Surf Shack pop-up at Ski Beach this summer, the flavors, textures and presentation should all come together to tell a great story – both on the plate and on your taste buds.

As the newly promoted Executive Chef for the Incline Village General Improvement District’s (IVGID) Food & Beverage operations, Jazmine Silvestre-Stier now steps into the role of chief storyteller in the District’s kitchens. Fortunately, she has a pretty good origin story to draw from.

A Global Culinary Journey

Jazmine’s story begins in the Philippines, where food was woven into everyday life.

Raised in a family of cooks from Pampanga – widely known as the culinary capital of the Philippines – she learned early that meals are about connection (with family, with local farmers and with local ingredients) as much as flavor.

“Food was always how family came together,” Jazmine said. “Even when there wasn’t a special occasion, there was always food on the table.”

That foundation led her to opt out of her early medical school ambitions and instead attend De La Salle University, Dasmariñas – a business school with a culinary studies program – for college in the Philippines. She graduated with a BS in Hotel and Restaurant Management, and supplemented that early training with culinary internships and professional roles across the United States.

She trained in San Antonio, Texas, worked at Deer Valley Resort in Utah, refined her skills in the San Juan Islands of Washington State, and spent summers in Bar Harbor, Maine – building expertise in everything from mountain dining and luxury weddings to seafood kitchens and wine-paired events.

Those experiences gave her a rare versatility that now suits her role at IVGID well.

A Natural Fit for a Growing IVGID F&B Program

When Jazmine first joined IVGID in 2023, she intentionally applied as a cook rather than stepping directly into management.

“I wanted to understand the operation first,” she said. “Every hospitality organization has its own identity.”

That curiosity quickly turned into leadership. After learning the systems, supporting operations and offering ideas for improvement, then Executive Chef Evan Carsman promoted Jazmine to the Sous Chef role in 2023. And now, with Carsman stepping up to the role of Food & Beverage Operations Manager, Jazmine has been promoted again to Executive Chef of IVGID’s diverse F&B operations.

“Chef Jaz brings a global culinary journey and a deep-rooted passion for hospitality to every plate she creates,” Carsman said. “Today she brings that same spirit to Incline Village, blending her international roots, diverse culinary background, and love for the mountain lifestyle into food that is both approachable and memorable.”

Her rise comes at an exciting time for IVGID, whose venues include golf course dining (The Grille at The Chateau, plus the snack bars at the Championship and Mountain golf courses), banquet and wedding facilities (The Chateau and Aspen Grove), beach concessions (Burnt Cedar Snack Bar and the new Incline Surf Shack at Ski Beach), seasonal pop-up food and wine events, and ski resort operations at Diamond Peak.

“IVGID is unique because we have so many different outlets with different identities,” Jazmine said. “That’s what makes it exciting.”

A Vision Beyond the Plate

As Executive Chef, Jazmine’s role extends far beyond recipes and cooking techniques.

While a Sous Chef focuses on day-to-day execution, she says the Executive Chef must think “10 to 15 steps ahead” – balancing staffing, logistics, menu development, purchasing, guest experience, and long-term strategy.

And for Jazmine, success means more than great food.

“You can have simple food, but if the hospitality shines through, people remember it,” she said. “It’s not just about what’s on the plate – it’s about how people feel.”

That service-first philosophy is central to her leadership style and to the future of IVGID’s Food & Beverage vision.

Summer Innovation

This summer, residents and guests can expect to see Jazmine’s influence across multiple IVGID venues.

Plans include refreshed menus, creative seasonal offerings, enhanced brunch experiences, expanded golf course dining concepts, and new energy around beach food service.

At the beach locations, Jazmine sees an opportunity to create a more vibrant family-friendly atmosphere that matches the beauty of Burnt Cedar Beach and the forthcoming Incline Beach House.

At The Grille, fan favorites will remain while new flavors and elevated casual dining options are introduced.

Special programs like Nine & Wine at the Mountain Golf Course will continue to showcase her creativity through thoughtful wine pairings, seasonal ingredients, and inclusive menus that accommodate dietary needs.

Continuing the Legacy

Jazmine is as passionate about developing people as she is about developing great menus.

She believes IVGID offers something rare in hospitality: an environment where employees can learn, grow and gain experience across multiple styles of food service – from grab-and-go operations to banquets and full-service dining.

“Known for her calm presence and relentless work ethic, she is as passionate about developing her team as she is about developing menus, mentoring the next generation of culinarians while pushing creativity and consistency forward,” Carsman said.

That mission is especially meaningful in Incline Village, where many team members come from the local community.

A Tasty Future for IVGID Food & Beverage

With Chef Jazmine now leading the kitchen, IVGID enters a new chapter – one grounded in professionalism, creativity and heartfelt hospitality.

Her story is one of persistence, humility and earned leadership. From learning to cook beside family in the Philippines to overseeing some of North Lake Tahoe’s most unique dining venues, she brings both experience and authenticity to the role.

And if her plans are any indication, residents and guests have plenty to look forward to.

“We’re ready,” Jazmine said. “We have a great team, and we’re excited to show what we can do.”