Chef Jaaion began his career in New Orleans at Cheesecake Bistro (formerly known as Straya’s) at the age of 18. While working as a line cook to hone his craft, he graduated with a Bachelor of Science in Hotel & Restaurant Management from Grambling State University and then moved to Atlanta to further his education at Le Cordon Bleu Culinary School of Arts.
While pursuing his culinary arts degree, Jaaion landed his first job in Atlanta as a line cook at Cheesecake Factory. He worked his way through the ranks, resulting in a promotion to Kitchen Manager less than two years after earning his degree in Culinary Arts. After four years of dedicated service to Cheesecake Factory, Jaaion decided to take his career to the next level by accepting the position of Corporate Executive Chef at the world’s busiest airport, Atlanta Hartsfield-Jackson International. Following his time there, he served as a Culinary Instructor at his alma mater, Le Cordon Bleu.
Chef Jaaion is a veteran of the United States Air Force who prides himself on being an integral part of the community. He has served as a reoccurring judge of the Dekalb County School District’s High School Culinary Competition, worked with the Atlanta Center for the Visually Impaired, assisted with United Service Organizations (USO) efforts, Taste of Atlanta, and provided live cooking demonstrations to ignite the interests of future culinary artists at various high schools around the Atlanta metro area. Hailing from New Orleans, Chef Jaaion draws inspiration from his Creole roots; combining his classical French training, innovative ideas, and consistent techniques that make any kitchen that he is in the perfect venue for the ultimate guest experience.
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