The Chef’s Ingredients
 
 

Julius Jackson found his culinary passion at the tender age of nine when he saw the looks on the faces of his siblings after preparing a meal. He instantly fell in love with the feeling of providing a scrumptious meal. He continued cooking at home for family functions and holidays and realized that this could be his calling. As a teenager he jumped at the opportunity to learn as much as he could by taking Home Economics courses. Wanting to have more practical experience upon graduating from high school, Julius worked at the Sunset Grill at the flagship Marriott Frenchman’s Reef in St. Thomas, Virgin Islands. This experience solidified Julius’ desire to be a Chef, and he enrolled at The Florida Culinary Institute in West Palm Beach, Florida.

While in Florida, Chef Jackson honed his cooking skills at the West Palm Beach Marriott restaurant, Bistro Ten, Zero One. The lessons Julius learned from chefs at the West Palm Beach Marriott transferred to the classroom, as Julius made the dean’s list during his 18 month term at The Florida Culinary Institute. Because of his obvious talent in the kitchen, Chef Jackson was offered the opportunity to study abroad in Europe. Due to his preparation to represent the U.S. Virgin Islands in the 2008 Olympics in Beijing, China he could not attend. After competing in the Olympics, Julius returned to Florida where he completed his degree from FCI.

On his return to the USVI, Julius became the lead cook for the popular Fat Turtle restaurant. While at Fat Turtle, Julius grew a reputation for his exquisite specials and charming interactions with restaurant guests. His ever growing cooking skills led Chef Jackson to enter and win the “King of the Wing” cooking competition in 2012, with his popular WBC wings.

In June of 2015, Chef Jackson’s cooking prowess and fame led him to be featured on the Cooking Channel’s Beach Bites with Katie Lee. The local stewed chicken that he prepared, drew rave reviews from the host, cast, and others who were lucky enough to try the dish. In fact, the production executives were so impressed, that in January 2016, they invited Julius to be a part of the Winter Escape episode on Food Network's The Kitchen. During this segment, Julius prepared his famous coconut shrimp and paired it with Katie Lee’s delicious mango sauce. Later that year Julius was once again given the opportunity to showcase his diverse and excellent culinary skills. Personal friend and owner of Breads and Cakes Bakery David Warner, asked Julius to help him develop his rum cake recipe. This partnership culminated in a revised recipe which has been described by many as delightful! Julius was also given the opportunity to be a celebrity chef judge at Taste of St. Croix, as well as a guest judge for the VICL boat chef competition.

Realizing how impactful and sought after his culinary talent was becoming, in March 2016, Chef Julius was inspired to develop his own private culinary experience titled “The Chef's Cooking Lab.” “The Chef's Cooking Lab” is an interactive, one of a kind social event where guests come to eat delicious, freshly made food. Not only does Chef Julius cook for his 25-30 guests, he also explains and demonstrates his dishes, ingredients, and cooking techniques. The Cooking Labs have been immensely popular, as evidenced by the fact that they’ve been sold out every month since its creation. Chef Julius specializes in Caribbean, Italian, and French cuisine. He also loves to create fusions between all three. Experience the culinary talents of World Class Boxer and Chef, Julius "The Chef" Jackson.

 
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