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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.

In 2010, Jupiter became an integral part of the menu development for the opening of Frontier, as Executive Chef of Pioneer Tavern Group. In June, 2018 Pioneer Tavern Group opened Ina Mae Tavern & Packaged Goods, a tribute to the New Orleans cuisine Jupiter grew up cooking. In 2019, Chef Jupiter was named a James Beard Award semifinalist for Best Chef Great Lakes.

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