Brian Jupiter
Executive Chef, Frontier / Ina Mae Tavern & Packaged Goods 

Born and raised in New Orleans, Louisiana, Executive Chef 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 ll the role as Chef de Cuisine, and eventually Executive Chef, at Narcisse Champagne and Caviar Salon. He later became an integral part of the menu development for the opening of Frontier in 2010 and Ina Mae Tavern & Packaged Goods in 2018 as Executive Chef of Pioneer Tavern Group. Chef Jupiter has since been heavily involved in philanthropic work within the Chicago community and beyond, continuously donating time and resources to nonprofit organizations and charity events while also serving as a fundamental support to other local (and national) chefs.

Chef Jupiter’s accolades and appearances include helping lead the 2022 Asian Carp rebranding initiative (now known as Copi), 2019 & 2020 James Beard Awards Semifinalist for "Best Chef: Great Lakes," 2020, 2021 & 2022 Michelin Bib Gourmand, Food Network's Chopped 2022 Champion, Cooking Channel’s America’s Best Bites, NBC Chicago News, NBC’s 1st Look, FOX 32 Chicago News, WGN-TV News, ABC 7 News, and Check, Please!.