CLARISSE
LaGrone-Jackson
Corporate Events Consultant

Chef Clarisse's journey in the culinary arts began at a young age when she worked alongside her grandmother in the kitchen of LaGrone Boarding Home for Veterans in San Francisco. This early exposure to cooking, especially Creole dishes passed down from her great-grandmother, ignited her deep passion for authentic, flavorful food. Chef Clarisse's professional foundation was further solidified through City College of San Francisco's technical training programs.

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Building on her early experiences, Chef Clarisse started a catering business that brought New Orleans-style Creole dishes to the San Francisco Bay Area. In 2022, she founded Summperjam, an alfresco-style supper club in Antioch, California, where she continues showcasing her Creole cuisine expertise, blending it with live entertainment for a dynamic dining experience.

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Her modern take on traditional Creole dishes incorporates a creative blend of local and seasonal ingredients carefully sourced from high-quality farms such as Big Bluff Ranch, Silva Ranch, Smiths, and Dwelley Family Farm. Chef Clarisse's dedication to her craft, paired with her New Orleans roots, has made her cuisine a standout in the Bay Area. As a key figure in both the culinary and events management industries, she excels at delivering unforgettable experiences, making her a trusted partner for clients seeking exceptional event experiences.