We’re excited to introduce you to the always interesting and insightful Jason Louissaint. We hope you’ll enjoy our conversation with Jason below.

Hi Jason, thanks for joining us today. Looking back, what’s an important lesson you learned at a prior job

Working as an Executive Chef in an independent restaurant is a task and learning experience. I would recommend an aspiring Chef to go the corporate route when working for someone. There’s more structure, discipline, guidance, and methods you can utilize into your craft and even on business if you were to ever go that route. Working for an independent restaurant “mom and pop” is always the same thing, lack of knowledge of the industry and business. The owners just have capital and that is no way to operate a business nor is that a way to excel and learn as a Chef.

Jason, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

The name “CHEFVIP” was given to me by the people of the city. The city of Atlanta honestly. I’ve been cooking for 30 years, 17 years professionally. I come from a diverse background in cooking and being a scratch Chef, I pride myself of knowing what’s in season, what’s current, what’s hot, to make sure my cooking technique is always up to par and more advanced than another’s. I have a passion for cooking, I breathe and love cooking. I cook everyday and I mean everyday. I can never get tired of doing this.

I’m working on becoming a Michelin Chef and that is taking my culinary talents and craft to the next level. From presentation, to style of cooking, and taste in food I’ve been working on being different. The goal is to teach people how to eat better, have an open palate when eating, and enjoy different foods opposed to eating the same things all of the time.

What makes CHEFVIP a Very Important Person is because, I treat all of my clients, guest, patrons as they are that, VIP. Who doesn’t love to be in VIP? Be first class? Be in the upper echelon or top tier? Give the people what they want and they’ll always come back for more!

I’ve been through all trials and tribulations, made a lot of mistakes and errors, and as I continue to bloom and blossom, excel and thrive. I’m at a point in my career where there’s no limit. I want to not only be the best chef there is but as good as the ones who paved the way.

Services I provide is catering, meal prep, restaurant consulting, menu preparation, cooking lessons and kitchen training. I also travel to and abroad! Whatever your culinary needs are I’m here to provide service the VIP way!

Any advice for managing a team?

To key to maintaining a successful kitchen and team is building great morale with your teammates, understanding them individually. Knowing their strengths and weaknesses, communicating with them on a daily basis as a whole. Once you learn the hands you’re being dealt with, you can maneuver accordingly and efficiently by utilizing their strengths where is most needed. Transparency, honesty, and humility wins the team over. Also being a natural borne leader. It’s something you have or don’t. There are many individuals with boss titles that many wouldn’t even follow across the street. You have to possess that spark in being a leader. If you do, you have to own it, and lead by example and watch how your team moves with you and for you.

Let’s talk about resilience next – do you have a story you can share with us?

I worked out of town for 5 months. New city, new people, new atmosphere helping a company develop their brand. The experience was needed, was fundamental and has taught me I can make it in any city as a Chef. My name rings bells and with that being said I took it with a grain of salt and humility knowing that when I open my restaurant I will thrive in a major way.

Contact Info:

• Instagram: CHEFVIPCATERING