Our Team
Management Team
Steve & Angie Coltharp
Owners, Jesse’s Restaurants
Steve and Angie Coltharp are the passionate husband-and-wife team behind the beloved Jesse’s Restaurants — a pair of culinary destinations that have become synonymous with quality, hospitality, and Southern charm. With a shared dedication to exceptional food and genuine guest experiences, the Coltharps have built on the legacy of the original Jesse’s in Magnolia Springs while expanding their vision to the coast with Jesse’s on the Bay in Fort Morgan, Alabama.
Under their leadership, both restaurants have become known for their commitment to premium ingredients — including hand-cut Allen Brothers steaks — and menus that balance elevated cuisine with approachable comfort. Beyond the food, Steve and Angie are deeply involved in every aspect of the guest experience, fostering a welcoming atmosphere that feels both refined and familiar.
Driven by a love of community and a passion for hospitality, the Coltharps continue to grow the Jesse’s brand while staying true to the values that started it all: great food, great people, and a genuine love for what they do.
Randy Harris
Executive Chef | Jesse’s Restaurants
Chef Randy Harris brings a refined yet approachable culinary style to Jesse’s Restaurants, where his passion for technique, balance, and flavor defines each menu. With a career rooted in Southern tradition and elevated by classical training, Chef Harris crafts dishes that celebrate fresh Gulf seafood, locally sourced produce, and premium cuts such as Allen Brothers steaks.
At both Jesse’s in Magnolia Springs and Jesse’s on the Bay in Fort Morgan, his menus reflect a thoughtful blend of sophistication and comfort — where quality ingredients and precise execution take center stage. Chef Harris believes in letting ingredients speak for themselves, highlighting the natural flavors of the Gulf Coast through seasonal, handcrafted cuisine.
His dedication to consistency, creativity, and culinary integrity continues to shape the Jesse’s dining experience, ensuring every guest enjoys food that is as memorable as the setting.
Brooke Ghioto
Chef de Cuisine | Jesse’s on the Bay
As Chef de Cuisine at Jesse’s on the Bay, Brooke Ghioto brings a distinctive coastal influence and a deep passion for seasonal, ingredient-driven cuisine. Her approach reflects a balance of creativity and discipline, blending classic techniques with modern Southern flavors that showcase the best of the Gulf Coast.
Chef Ghioto works closely with Executive Chef Randy Harris to craft and execute menus that highlight fresh Gulf seafood, locally sourced ingredients, and premium selections such as Allen Brothers steaks. Together, they ensure that every dish upholds the quality, consistency, and refinement that define the Jesse’s dining experience.
Her leadership in the kitchen embodies the spirit of Jesse’s on the Bay — refined yet welcoming, elegant yet approachable — delivering cuisine that is both memorable and true to its coastal setting.
