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 Steakhouse, Jupiter eventually moved to Miami, Florida to pursue degrees in Culinary Arts and Food & Beverage Management. In 2003, Jupiter made the move to Chicago 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, 2021 & 2022 Michelin Bib Gourmand, Food Network’s Chopped 2022 Champion, Cooking Channel’s America’s Best Bites, NBC Chicago News, NBC’s 1st Look, Fox 32 Chicago News, WGN-TV News, and Check, Please!.
Editorial coverage both print & online includes, but is not limited to:
- Chicagoist
- Chicago Reader
- Chicago Tribune
- Chicago Sun-Times
- InsideHook
- RedEye
- Tasting Table
- TimeOut
- DiningOut Magazine
- Interior Design Magazine
- Michigan Avenue Magazine
- Chicago Magazine
- First We Feast
- Dining Chicago
- DNAinfo
- Huffington Post
- Thrillist
- Zagat
- Urban Daddy
- PureWow
- Eater