Sherman Library & Gardens in Corona del Mar is a lush, two-acre botanical sanctuary featuring exotic palms, flower beds bursting with color and a tropical conservatory.
Amid this serene setting, the Business Journal’s 2025 Chef of the Year, Jessica Roy, creates unique garden-to-table culinary experiences at her restaurant, 608 Dahlia.
Born and raised in Orange County, Roy celebrates California flavors in her dishes, using garnishes and herbs picked from Sherman Gardens or her own backyard oasis in Huntington Beach.
Chef Roy brings many years of professional cooking experience to 608 Dahlia including time spent working at Alinea, a three-star Michelin restaurant in Chicago.
In 2019, she represented the West Coast for a special edition of Guy’s Grocery Games on the Food Network, taking first place and a prize of $20,000. That same year, Roy teamed with legendary OC-based French chef, Pascal Olhats, at his restaurant Café Jardin in Sherman Gardens.
After Olhats retired from the restaurant in 2021, Roy assumed executive chef duties and renamed the café 608 Dahlia—the actual address of the restaurant, although diners still enter through the Sherman Gardens entrance.
One unusual aspect of 608 Dahlia: the restaurant is only open for lunch from 11 a.m. to 2 p.m. Wednesday through Sunday, although Roy also handles all special culinary events at Sherman Gardens from weddings to private parties. Within those three hours of service time, 608 Dahlia typically sees 200 diners each day seated both indoors and on the expansive patio facing the gardens, a clear sign that Roy is concocting something special and making memorable moments.
Southern Roots Inspire Chef’s Legendary Biscuits
Roy takes inspiration from her surroundings.
“I find real beauty captivates me more than anything,” Roy told the Business Journal. “As a chef I am always trying to figure out how to transform that into beautiful edible art. That describes what I do. My dishes are always flavor-forward but everything has to be beautiful. I love sharing that with my audience. All my dishes really happen that way.”
A perfect example is her most popular menu item: Small batch buttermilk chive and gruyere biscuits that are made to order and come with local citrus-infused honey and whipped butter.
“My biscuits have become legendary,” said Roy. “My grandmother was southern, and I have southern roots, so I look to my roots and where my family came from. I wanted to offer something truly handmade and special, something you cannot get anywhere else. I had this recipe I was working on, and I experimented with the combination of gruyere and chives because I have chives blossoming in my garden, so I can take something that is special to me and bring that into my restaurant story.”
A Magical Culinary Experience
Roy said she strives to cultivate a place where her diners can have an experience unlike any other restaurant.
“We want this to be a destination for people and create a space where they can have a moment together by escaping the world and enter into this magical garden and this beautiful restaurant and discover something interesting.”
Her salads are works of art on a plate, while entrees such as the pan seared salmon with whipped basil potatoes, the seasonal vegetable quiche, or the wild mushroom orecchiette with truffle cashew cream are sensational seasonal delights. Even the desserts she creates, such as the lavender crème brûlée or the apple tart, are teeming with creativity.
Growth: Venue Doubles Capacity
Not surprisingly, 608 Dahlia’s reputation has grown over the past few years. Chef Roy has doubled the restaurant’s seating capacity while staying true to her creativity.
Roy initially had her sights set on being a fashion designer. She studied design and hoped to be a fashion designer one day, but her love of cooking took her in a different direction. Now she designs fashionable cuisine.
“My vision was to create a restaurant that celebrates where we are—in a botanical garden. You can come to this oasis that we have created for you and have an amazing meal. We want this to be nothing less than a five-star experience.”
608 Dahlia, 2647 Pacific Coast Highway, Corona del Mar, (949) 220-7229, 608Dahlia.com.
