Chef Joseba Jiménez de Jiménez began his career in 1979 in Madrid. His culinary education continued in San Sebastian, which continues to influence his career today. In Paris he studied classical French cuisine followed by several months in Biarritz where he specialized in the cuisine of Gascony and the French Basque country.

Joseba was hired by the Spanish government to work as an apprentice at the Royal House. In 1983 he also worked for the United States Embassy in Madrid arranging special events. In 1984 he left Spain for the United States to work under Chef Louis Urrumbide, a French, Basque chef. During the next 10 years he worked as a consulting chef and helped to set-up and open over 20 restaurants in New York and throughout the country.

Joseba moved to Seattle in 1991. In 1994 he became Chef de Cuisine at Prego. While working at the Ruins, a private dining club, he met his wife, Pastry Chef Carolin Messier de Jiménez in 1996. Shortly after the wedding a year later, they opened a catering business, The Harvest Vine. Three years later they found the little corner space which would become their restaurant where Carolin develops the desserts using an eclectic as well as classic Spanish approach.