Award Winning Chef and Lifestyle Curator
Jacqueline comes from a deep Cajun background, growing up on Bayou Lafourche in Southeast Louisiana’s Assumption Parish. Her family settled into the Lafourche Valley in the late 1700’s as sugar cane farmers, and they’ve been there ever since. Cooking has always been in the fabric of her family, taking part in traditions such as crawfish boils and the old Cajun boucheries each fall. After getting her bachelor degree in Culinary Arts from Nicholls State University just after Hurricane Katrina, she headed west to join the team of Chef Thomas Keller’s French Laundry and Bouchon in Napa Valley. She later joined the team at Frasca in Boulder, CO in the restaurant’s early years. After a stint at Blue Hill at Stone Barns in New York, she headed back to New Orleans to work alongside fellow NSU alum Michael Gulotta as executive sous chef at Restaurant August, where she’d worked during college… also where she and Brandt met. After a summer cooking in Provence at Chateau de Montcaud, Jackie was offered a sous chef position from fellow TFL alum Corey Lee at San Francisco’s highly acclaimed Benu, where she helped the team earn 3 Michelin stars.