Jackson Kalb is a chef and entrepreneur who grew up in Los Angeles, CA. At the age of 12 I started a small catering company and cooked for any poor sap who was willing to eat whatever I was trying to cook at the time.

A year later, Jackson met Josiah Citrin of Melisse Restaurant (in Santa Monica, CA) where he proceeded to work on weekends and holidays throughout middle school and high school. Between junior and senior year of high school, he worked at Joel Robuchon at the Mansion in the MGM Grand (in Las Vegas, NV).

After high school Jackson attended the Cornell School of Hotel Administration and learned how to run a business in the hospitality industry. While attending Cornell, he worked at Chef Grant Achatz’s Alinea Restaurant (Chicago, IL) and at restaurateur Danny Meyer’s Union Square Hospitality Group (New York, NY).

After graduating, Jackson worked for Hillstone Restaurant Group as a culinary manager in 7 of the company’s locations.

After ending his tenure, he booked a one-way flight to Italy.Jackson found a small pasta shop outside of Florence and ended up making fresh pasta with 3 generations of a family under the same roof (suck it, Aziz).While exploring Italy, he fell in love with hand-rolling pasta, which became an integral part of his cooking today.

Upon returning, Jackson headed Factory Kitchen (Los Angeles, CA) as Chef de Cuisine. Jackson is now seeking funding for his flagship concept, Workshop Restaurant. Jackson is working as a private chef and caterer while he gets the concept up and running.

Jackson believes that recipes don’t make a chef great, but execution does. He also believes in spreading the wealth of knowledge he has to offer. Feel free to explore blog posts that include many of the recipes Jackson will be using in his restaurant.

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