Born in 1986 and originally from Utrera (Seville, Spain) he began his journey in the world of gastronomy, without wanting to dedicate himself to it, when at the age of 15 he worked one summer in a bakery. The following year he decided to study cooking at the Heliópolis hotel school in Seville while working in various restaurants in the city. It was when he began to do a stage at Hacienda Benazuza that he really began to discover his passion for cooking.

He admits that he was never passionate about sweets, but being in the dessert party at that restaurant totally changed the way he saw all the possibilities that the sweet world could offer. This led him to be head pastry chef at the elBulli hotel (2 Michelin stars), at the Casa Marcelo restaurant (1 Michelin star), The Fat Duck (3 Michelin stars) and even at the legendary elBulli restaurant (3 Michelin stars), among others.

After directing the Benazuza restaurant in Cancun as head chef, he decided with Fernanda Covarrubias to start a project that they had had in mind for years, a place dedicated to dessert, and which gave rise in 2013, to the Postrería. Jesús Escalera has been recognized as the Best Pastry Chef in Latin America 2018 by the famous The World 50 Best Restaurant list.