JACKIE Restaurant in Washington, DC: Meet The Chef
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED MARCH 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Jerome Grant of JACKIE in Washington, D.C.
Executive Chef Jerome Grant of JACKIE in Washington, D.C.
Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Prince George’s County in Maryland. My father was in the Air Force and later retired to Fort Washington, Maryland (where my family and I currently reside now, after living in the Navy Yard for about ten years prior to Covid-19.) I spent about five years living in St Croix, USVI and traveled to many countries with my wife and with the Culinary Diplomacy Program. All my travel and experiences have really helped shape my culinary philosophy. I feel that the more you understand people and various cultures, the more you will see similarities amongst the differences.
JACKIE in Washington, D.C.
Tell our readers an interesting fact or two about yourself.
I was born in the Philippines and have three amazing kids!
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My absolute favorite food is Sinigang which is a Filipino stew that is made with various vegetables, proteins and tamarind, which has a sour and savory flavor. This dish makes me super nostalgic of my childhood; it’s something that my mother would always make me and serve with rice. My wife makes it now for my kids and they love it also!
JACKIE in Washington, D.C.
What are three ingredients that you simply couldn’t live without?
Fish sauce, chili paste and banana ketchup.
We love the art behind plating. What do you love about designing the perfect dish?
My general approach towards plating is super simple but yet rustic at the same time. Balance is the key. I feel that as long as the dish has good balance it will always present well.
JACKIE in Washington, D.C.
Tell us about one of the most creative dishes you’ve created?
Hard to recall, I have been cooking for so long...
JACKIE in Washington, D.C.
Share your most recent awards and accreditations with us!
I have been James Beard nominated.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Outdoor dining, shorter menus and QR code ordering are becoming a permanent fixture within restaurants. The pandemic has put a lot of things in perspective for us as operators.
What’s your favorite cocktail or drink of choice?
Vodka and Soda with two limes. I know I'm mad basic when it comes to cocktails.
What do you love about being the Executive Chef at JACKIE in Washington, D.C.?
Being able to be me and show off myself on a plate.
JACKIE in Washington, D.C.
