CEO &

Executive Chef 

Chef Clarisse prides herself on using boutique herbs cultivated in her very own kitchen garden, ensuring that every dish is infused with the freshest and most flavorful ingredients possible.

Chef Clarisse's Menu

Creations

 Garden

Chef Clarisse Jackson

 

Meet Chef Clarisse Jackson, fondly known as Frenchy, a self-proclaimed chef with a culinary journey deeply rooted in family traditions. Her culinary adventure began at the age of 9, when she assisted in the kitchen of her grandmother's boarding home for veterans in Lake View, SF. The foundation of her recipes comes from her great-grandmother's authentic Creole dishes, brought from New Orleans to San Francisco.

In 2010, Clarisse took a bold step by starting her catering business. Known for pass-around hors d'oeuvres, roasted crab, and garlic noodles, her culinary creations quickly gained popularity and continue to be favorites today.

Clarisse's professional background in business marketing and administration led her to Trinidad from 2014 to 2016. There, she worked with the Ministers of Finance and Transportation, immersing herself in the local culture and diverse cooking techniques. Her culinary exploration included foraging herbs in Maracas Bay Fishing Village and discovering new produce. Incorporating island flair into her Creole cuisine, she brought this newfound knowledge back to the States.

In 2020, Clarisse founded and became the Executive Chef of Supperjam, an underground supper club held alfresco-style at her home in Antioch, CA. Her modern, authentic Creole cuisine is a unique blend of local and seasonal ingredients sourced from places like Big Bluff Ranch, Silva RanchSmiths, and Dwelley Family Farm.

At Supperjam, Clarisse creates urban and sophisticated dining experiences, merging live music performances with R&B, jazz, and soul influences. Her gatherings are intimate, exclusive, and offer opportunities to create more personal relationships. Celebrating Bay Area culture and heritage, Supperjam features live guest chef tastings, handcrafted cocktails, and a four-course authentic Creole dinner by Chef Clarisse and her team.

Clarisse's mission extends beyond the dining table; she aims to build community through the harmonious combination of food and music, making a lasting impact on the local Antioch cultural scene. Supperjam's unique approach includes seasonal soirées and themed events, elevating taste, sound, and camaraderie. As an advocate of open knowledge sharing and a growth culture, Clarisse continues to inspire and innovate in the culinary world.

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