Today we talk to Chef Jup about starting in kitchens at a young age, mentorship and representation and how the future of hospitality should rebuild.
We sit down with him to discuss how he got his start in New Orleans, how he grew up in kitchens, what led him to want to spread that knowledge. We have always admired how Chef shared his platform and used him skills to build others up around him. Jupiter has always made mentorship in his kitchens a number one priority and we discuss how raising the minimum wage could affect those efforts. If you have any additional questions for Chef Jupiter or want to be put in touch please email us at info@pleasehustleresponsibly.org.
Chef and Partner at Frontier and Ina Maes in Wicker Park of Chicago Il.
Check out Chef's food on instagram @frontierchicago @inamaetavern
Here is a little background on Chef Brian Jupiter: Born and raised in New Orleans, Louisiana, Executive Chef Brian Jupiter has always believed that Southern comfort food is a true art form. Pulling inspiration from closely held family secrets and recipes, Jupiter spent his childhood alongside his grandmother in her kitchen. After beginning his professional career at the age of 16 in the kitchen of New Orleans’ famed Aurora Steak house, Jupiter eventually moved to Miami, Florida to pursue degrees in Culinary Arts and Food & Beverage Management. In 2003, Jupiter made the move to Chica go to fill the role as Chef de Cuisine, and eventually Executive Chef, at Narcisse Champagne and Caviar Salon. He later became an integral part of the menu development for the opening of Frontier in 2010 and Ina Mae Tavern & Packaged Goods in 2018, as Executive Chef of Pioneer Tavern Group.
Chef Jupiter’s accolades and television appearances include 2019 & 2020 James Beard Awards Semifinalist for "Best Chef: Great Lakes", 2020 Michelin Bib Gourmand, Cooking Channel’s “America’s Best Bites”, NBC Chicago News, NBC’s “1st Look”, Fox 32 Chicago News, WGN-TV News, Food Network, and “Check, Please!”.
