Los Angeles, CA


Jackson Kalb is a chef/entrepreneur who grew up in Los Angeles, CA. At the age of 12, he started a small catering company, where he catered local events and dinner parties. A year later, he met Josiah Citrin of Melisse Restaurant 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.

After high school, Jackson attended the Cornell School of Hotel Administration. While attending Cornell, Jackson supervised large cooking events for the school, and during summer sessions worked at Chef Grant Achatz’s Alinea Restaurant and at restauranteur Danny Meyer’s Union Square Hospitality Group.

After graduating, Jackson worked for Hillstone Restaurant Group as a culinary manager. Jackson moved on to work as Chef de Cuisine for Factory Kitchen, and most recently ended his tenure as Executive Chef at Bottlefish.

When Jackson isn't downtown wrapping breakfast burritos for Overeasy, a new concept he's a partner in, he is actively seeking funding for his new restaurant, Workshop, which he plans to open in mid-2018.