February 20-24, 2019 Miami Beach
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Jumoke Jackson

Chef J. Jackson, a name that has become synonymous with great food, is a successful private chef, professional speaker, caterer, and author. Jackson has created his own personal style by mixing his love of food with techniques from some of the best chefs in the world.

Forced into the kitchen at an early age by an overworked single mother, his first experiences in the kitchen were not memorable. Despite early meals of burnt eggs, raw turkey and rock hard cookies, he chopped, mixed and sautéed his way into great cooking. After stints in 4-star hotels... READ MORE

Chef J. Jackson, a name that has become synonymous with great food, is a successful private chef, professional speaker, caterer, and author. Jackson has created his own personal style by mixing his love of food with techniques from some of the best chefs in the world.

Forced into the kitchen at an early age by an overworked single mother, his first experiences in the kitchen were not memorable. Despite early meals of burnt eggs, raw turkey and rock hard cookies, he chopped, mixed and sautéed his way into great cooking. After stints in 4-star hotels as a catering manager, Jackson devised the perfect recipe for success: Entrée Metropolitan. He created his Washington, D.C based Catering and Event Planning firm in 2008 to cater to the needs of those who wanted great food with panache. The mission is simple; “make my love for food contagious”! Today, Entrée Metropolitan caters to Grammy award-winning artists, politicians, the nation’s elite, and food lovers throughout the world.

Jackson’s rise through the culinary ranks began at the world famous Ben’s Chili Bowl in the nation’s capital. As a line cook, he learned first-hand through sweat equity what it takes to make it work. He catapulted into food and beverage management at the 4-star Park Hyatt in Washington, D.C. Under the tutelage of acclaimed Chef Brian McBride, Jackson learned the secrets to the highest standards in food. Jackson has also interned at Marcus Samuelsson’s Red Rooster in Harlem, New York. He has studied at The French Culinary Institute and Institute of Culinary Education, both in New York City.

In Jackson’s short culinary career he has been selected as a 2017 Black Enterprise Man of Distinction. He has also been featured on Dr. OZ, Neighborhood Chef, ABC’s The Chew and is a regular food expert on the national show; Fox & Friend’s Morning Show. His accomplishments include “Crowd Favorite” at The Travel Channel’s Fiery Foods Challenge and winner of the D.C. local competition of “Top Chef” for Love Night Club. He was also a competitor on Beat Bobby Flay and Cutthroat Kitchen airing on the Food Network. He has also authored a children’s book; If I Were a Vegetable, What Would I Be.

Chef Jackson is also an accomplished speaker in hospitality and motivation. He has spoken at universities, non-profits and major corporations. His passion for food, coupled with his natural instinct for motivational speaking has translated into a daily Coffee Talk video series.

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