Cooking Up a Dream: From Concept to Cuisine at Omakase Por Favor

Design the interior space for maximum capacity 

While heated competition spiced up Jeana’s debut on Netflix’s Pressure Cooker, the vigor camaraderie seasoned the quickened experience of cocreating her restaurant. After all, designing various aspects of a restaurant space is like combining a chosen assortment of culinary ingredients to cook a gourmet dish. Only a true expert, with a well-blended team, can make it happen. 

As Jeana took the initiative to create mood board inspiration, prompt website generation, and a comprehensive restaurant lookbook and menu, the architecture firm Domum took the project  a whole new level. Working with limited size restrictions for the space, Domum completed their Feasibility Analysis, the Site Assessment Study (SAS), to provide initial schematic design options for the interior layout, exceeding her expectations. Meal preparation and cooking areas, bar centralized seating layouts, storage for dry goods, a proper back of house refrigerator and cleaning all had to be incorporated just right to provide maximum functionality. The feasibility study determined the plumbing costs and occupancy loads for the space, which then define the design parameters. They advocated for Jeana’s clear vision and helped elevate and refi the design through collaboration—a spirit now infused into the very flavor of the restaurant itself. 

Turning up the zestful feel of teamwork, interior designer Tami Teel, mural artist Joseph Batelo, with construction expertise of her father Jason were all guided by Domum. Alongside, the CEO Jenna Fujitsubo worked tirelessly to design an intimate yet efficient space within the requirements. The open, U-shaped bar was designed and built to accommodate 6 people cooking/working in the space during a busy night while still fitting the necessary equipment. 

In addition, the restaurant has a few select tables for dining parties with a total seating capacity of 40 people. 

Omakase Por Favor is now seasoned with the spirit of community. Customers enjoy sitting at the bar, up close to the chefs at work. There’s transparency as the customers witness every part of the dining experience, from prep to plating to service, building trust and quality awareness, inspiring over 150 five-star ratings in just three months. 

Overcome an aggressive schedule 

The design and build schedule for Omakase Por Favor was aggressive, aligned with Jeana’s competitive nature, with the whole process taking a little over a year. Domum expedited the permit approval process to just two months, ensured deadlines were met through continuous follow-ups and focused on team alignment to meet the launch date. The schedule was so tight that the liquor license was approved 24 hours before opening day, and some finishing touches, like the counter, were installed just two days before opening.

Jeana pre-ordered supplies in advance and pre-sold opening reservations to generate cash flow. Through streamlined collaboration with contractor Jesse Smith from Jeff S Construction, Omakase Por Favor had a successful debut. With only 40 seats, the exclusive energy draws a devoted following. 

Cocreate the ultimate dining experience 

The construction schedule was just as precise as Jeana’s cooking. Presently, customers sit up close to witness Jeana’s Japanese-influenced skills firsthand as she freshly prepares innovative courses in 90 minutes. Her coastal Mexican flavors come through with dishes li tuna sliced tableside, tantalizing oysters and meticulously curated omakase courses using ingredients sourced from local farms, focusing on flavor and visual presentation of the fusi fare. 

Locals and visitors alike feel transported out of Lincoln the moment they enter. Jeana’s vision is now a reality thanks to her determination to bring people together over unforgettable and delicious dining experiences. 

Chef’s Background 

Chef Jeana Marie Pecha has been making waves in the culinary world since 2010. Her journey began at the age of 20 when she not only entered but triumphed on Guys Grocery Games, a renowned cooking competition show on The Food Network. 

Taking her passion abroad, Jeana immersed herself in the rich culinary landscape of Mexico, studying its culture, delving into its diverse cuisine, and honing her skills in a fi dining establishment in Colima. These experiences became pivotal sources of inspiration, shaping her unique culinary perspective. 

A graduate of The Culinary Institute of America at Greystone in 2016, Chef Jeana further refined her craft at esteemed establishments such as Archetype Napa, Bottega Napa Valley and completed a brief stagiaire period at the prestigious Alinea Chicago. 

In South Pasadena, Chef Jeana showcased her culinary prowess by opening and managing The Lost Parrot Café. Here, she passionately embraced her love for coastal Mexican cuisine, curating a menu that stood out in the community. She played a pivotal role in solidifying The Lost Parrot as one of Los Angeles’ premier brunch locations, training and leading a team from scratch. 

In 2020, Chef Jeana made her mark in Spokane, Washington, joining the acclaimed Chad White Hospitality Group and contributing to the success of the James Beard Award-winning restaurant, Zona Blanca. 

Now, Chef Jeana returns to her roots in Placer County, California, embarking on a new chapter with the establishment of her dream restaurant, Omakase Por Favor. As a part owner, Jason Pecha has been instrumental in bringing this dream to fruition. It’s a family affair at Omakase Por Favor, where Jason works alongside his two daughters, Jeana a Tayler, shucking oysters on Monday nights. Additionally, the mechanical engineering expertise of Chef Jeana’s father played a crucial role in turning the dream into reality. At Omakase Por Favor, patrons can anticipate a culinary journey featuring fresh ceviches, tantalizing oysters, and meticulously curated omakase courses using ingredients sourced from local farms. 

Views/Area 

The area is a new construction retail strip mall for commercial development located in the Twelve Bridges General Development Plan of Lincoln, California. Generally, this series of spaces is to be pedestrian and community-focused as the build-out of the new residential developments grows and commercial retail, restaurants, and shopping centers are built. The tenant space was a unique and restrictive shell for the size of the unit, situated on an ideal corner lot wrapped by a Starbucks drive-thru near many apartment complexes, single-family residences, and senior living/assistance facilities. The exterior of the building was to remain as is, but the interior was the design team’s blank slate to realize Jeana Pecha’s vision.