Today we’d like to introduce you to Jay Fernell
Hi Jay, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
2020 was a year none of us will ever forget. For me, it marked a turning point in my life. I was sent home from my job in live entertainment with no return date due to COVID-19. Unable to qualify for government assistance, I had to navigate life without income for 10 months. It was during this challenging time that I took a leap of faith and started hosting pop-ups in my home for small, intimate groups.
On December 5, 2020, I opened my home to “strangers” for the first time, serving a 4-5 course tasting menu for up to four guests. Little did I know, I had discovered my happy place and my forever career.
By March 2021, my wife and I had outgrown our small apartment in Vista and moved into a new high-rise in downtown San Diego. With the move, we expanded from serving 4 guests per night to 8, and from 4-5 courses to 7-8. Then, in June 2021, a pivotal moment arrived when the legendary Tony Hawk reached out to have us cater a private event for his family. From there, opportunities kept rolling in.
In August 2021, we moved into an even larger penthouse overlooking Petco Park and the San Diego skyline. We increased our guest count to 12 per night and elevated our menu to 9-10 courses. This journey has been more incredible than I could have ever imagined. There have been challenges, but waking up every day to do what I love makes it all worth it.
On June 1, 2024, we took a monumental step forward and opened our first brick-and-mortar location: Three Three Seven, located downtown near Petco Park. The name pays homage to the 337 area code of Carencro, Louisiana, where I’m from. At Three Three Seven, guests can enjoy a 12-13 course tasting menu that weaves together the flavors of my childhood with Southern California’s fresh seafood and farm-to-table ingredients. With only 10 guests served each night, it’s a truly intimate and unique fine dining experience.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Starting my business in 2020 came with its fair share of struggles, as you can imagine. In the beginning, it felt like everything was working against me. COVID-19 had disrupted the world, and I was trying to build something meaningful without any financial safety net or support. I had no access to unemployment benefits or stimulus checks, so I was forced to adapt quickly and get creative just to stay afloat.
Those early pop-ups in my home were born out of necessity, but even then, there were challenges—limited resources, juggling responsibilities, and finding the courage to open my doors to strangers while hoping they’d connect with what I was creating. It was a humbling experience.
As the business grew, new challenges emerged. Moving into larger spaces and increasing our guest count required more planning, better equipment, and, honestly, more confidence in my own abilities. Balancing my vision with financial realities was a constant battle. There were sleepless nights worrying about whether people would show up, whether the food would exceed their expectations, and whether this dream could sustain itself.
But for every struggle, there was a moment that reminded me why I started. Whether it was a heartfelt compliment from a guest, a word-of-mouth recommendation, or seeing someone light up after tasting a dish I’d poured my soul into, those moments kept me going.
This journey has taught me resilience, resourcefulness, and the importance of staying true to my roots. The struggles didn’t just shape my business—they shaped me as a person. And every challenge I’ve faced makes where I am now feel all the more rewarding.
Can you tell our readers more about what you do and what you think sets you apart from others?
At Three Three Seven, I specialize in creating intimate, multi-course tasting experiences that reflect the flavors of my Louisiana roots while celebrating the best of Southern California’s seafood and farm-to-table ingredients. Each menu is carefully crafted to take guests on a culinary journey that feels personal and immersive, blending tradition with modern techniques.
I’m most proud of the connection we’ve built with our guests. Hosting just 10 people per night allows me to create a truly intimate experience where every guest feels like they’re part of a story. Whether it’s the nostalgia of a dish inspired by my childhood in Carencro, Louisiana, or a bold reinterpretation of a classic, every course is designed to spark a memory or create a new one.
What sets Three Three Seven apart is its authenticity. It’s not just about the food; it’s about the entire experience—from the communal seating to the storytelling that accompanies each dish. We’ve cultivated an environment that feels both elevated and approachable. Guests often tell us they feel like they’re dining in someone’s home, which is exactly the vibe we want to create.
Another defining element is our dedication to non-alcoholic pairings, inspired by my own sobriety journey. I’ve personally curated options like globally inspired tea pairings and high-quality de-alcoholized wines that complement the menu just as beautifully as traditional pairings.
Ultimately, what drives me is the joy of seeing people connect—whether it’s over a meal, with each other, or with the stories I share through my food. That connection is what keeps me inspired, and it’s what makes Three Three Seven so special.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
Risk-taking has been a constant theme throughout my journey, and honestly, it’s what brought me to where I am today. I believe risk and growth go hand in hand—stepping outside of your comfort zone is where the magic happens.
One of the biggest risks I’ve ever taken was starting this business in 2020. At the time, I had no income, no financial safety net, and no guarantee anyone would even show up. Opening my home to strangers for intimate dining experiences felt daunting, but I leaned into my passion and trusted that if I poured my heart into it, people would connect with what I was offering.
Another major risk came when my wife and I decided to move into a high-rise downtown to grow the business. It meant more expenses and higher stakes, but it also allowed us to serve more guests and create a more elevated experience. Each move we’ve made since then—from expanding our menu to opening our first brick-and-mortar location—has come with its share of risks, but also incredible rewards.
For me, risk-taking is about calculated decisions and trusting your instincts. I don’t take risks for the sake of it, but when I see an opportunity that aligns with my vision, I’m willing to bet on myself. That said, taking risks doesn’t mean there haven’t been challenges or moments of doubt. But those moments have taught me resilience, resourcefulness, and the importance of staying true to my purpose.
At its core, I think risk-taking is about believing in yourself, even when the outcome is uncertain. Every major step forward in my life and career has required me to take a leap of faith, and looking back, those leaps are what shaped my journey.
Pricing:
- Chefs Counter Seats (only 4 available) $225pp
- The Dining Room (only 6 available) $175pp
Contact Info:
- Website: https://www.threethreeseven.co
- Instagram: @_Three_Three_Seven
