Jettywave Team Members

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MEET THE TEAM

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Co- Founder & CEO

Mishelle Westendorf

The human Tasmanian Devil embodiment. She drove Jettywave from concept to launch in five short months, all while teaching spin, and while operating California Relocation Network, continuing her ranking as one of the top 100 realtors in the US. Mishelle runs Miramar Beach with surfdogs Bondi and Jetty, and can whip up hosting a party with 45-min notice. She is married to her love David, who is a Stanford Research Institute entrepreneur, co-founding a food-intelligence company Passio. David is a Jettywave board member, and regularly surfs Mavericks. If you can catch Mish, ask her why she says Betty instead of profanity. Usually.

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Co-Founder & Chief Creative Officer

Tanya Slye

Jettywave was founded on Tanya’s blue counter on her endless summer deck right down Coast Highway from here. Agricultural blood flows through her veins.. She studied Small Business Development in Vancouver, Canada, and Organic Farming in Santa Cruz. She is married to Richard, her twenty-year love, who is also a Jettywave Board Member. His bees produce the best honey you will ever experience, and the herbs and spices Tanya and Anthony imbue into our distillates and concoctions are grown by him too. Richard surfs ‘out front’ with their two groms most every chance he gets. Look for these groms, darting around the Swell Lounge clearing tables.  Her recipes bring a deeply honest intense delivery of flavors with organic and locally sourced ingredients. She is an encyclopedia of flora and her guilty pleasure is riding her beach cruiser to work.

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Head of Operations

Kimberlee Weaver

Kimberlee’s smile can be seen bouncing around Jettywave Distillery before you even park your car. Her infectious excitement about this special place fosters the genuine care you feel from each of our staff members. She oversees all aspects of our business; from The Swell Lounge, to The Slab Bar, Local’s Nights, to private corporate events.

​Her degree is in Hospitality and Tourism Management, with an emphasis in Food and Beverage Event Management. Once she completed her studies and graduated Summa Cum Laude, she moved across the ocean to our coastal town to work at The Ritz-Carlton, Half Moon Bay. She brings the elan of Ritz-Carlton's mantra, 'Ladies and gentlemen serving ladies and gentlemen.'  Her influence in all parts of the business is why you may hear her title change with her different hats; Event Manager, Mixologist, Marketing Director, or anything else in between, she’s sure to be involved in it. 

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Co- Founder & CFO

Lucy Gillies

Lucy Gillies grew up in Zimbabwe, and graduated from the University of Cape Town, South Africa where she began her career in the retail fashion industry. Her travels took her to London where her career diversified from merchandise planning to new store openings, systems integration and training. All of the nautical themes embracing Jettywave stem from her love of the ocean, and its preservation, going back to her days in Africa. She is business partners with Mishelle in California Relocation Network.  Lucy maintains the same tight ship with our Jettywave crew as she does when jibing in heavy seas.

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Head of Distillation

Blake Kelleher

Blake began in San Francisco at Seven Stills, where he helped craft their distillery infrastructure, starting with finishing all the Gycol plumbing for the fermentation vessels. His favorite distilling accomplishment is his Four Legs Good whiskey recipe, polished off in Westly Barrels; a creative hint of what’s to come under Jettywave’s promise to deliver ‘unexpected flavors.’ As a junior in high school (blame him and not us!!) Blake began brewing and distilling. Blake attended St. Marys College and resides in San Francisco, where he is known as the favorite pet uncle to many dogs. In his free time you might find him spontaneously in Lake Tahoe sipping on a Gibson, or eliminating paintball enemies with his frenemies in the city. Blake looks forward to making award winning Bourbon here at Jettywave. When asked what his favorite principle about distilling he says, “ I love that distilling has traditional rules to follow, but still has room for creativity.”

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Executive Chef

Chef Jose Luis

Jose Luis has been inspired by gardening and food his entire life. Through his time traveling with his beloved wife Liam, he's cooked all over the Continental US and beyond. His culinary career in Half Moon Bay took off when he opened Gibraltar Cafe, in a small restaurant front on the coast. His reputation and following rapidly grew and overtook any foodie near by. People gawked at his tasting menus and intricate blends of seasonings and stayed for his hospitality. 

His passion for food never passed, but he needed to step away from the operational side of running a restaurant to focus on his family and spending time with his children who grew up running around the restaurant. After taking some time, he's now back in Half Moon Bay serving delicious meals out of our outdoor lounge. He takes the coast by storm with his world fusion style cooking for a combination of flavors you'd never expect. He picks that garnishes on your plate straight from the garden out front.

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