JJ Kern

Chef JJ Kern’s culinary journey has been shaped by decades of mentorship, discipline, and curiosity. Early in his career, he trained under restaurateur Sal Parco, earning his first sous chef role at just 20 years old and becoming an executive chef by 25 while opening a restaurant and developing its menu from the ground up. After launching his own restaurant at 27, Kern relocated to Washington, D.C. to refine his craft, eventually serving as Chef de Cuisine under acclaimed chef Frank Ruta at the legendary Palena. He later helped lead Salamander Resort & Spa to Forbes Five-Star status, one of only 100 worldwide at the time.
Known for a cooking style that is seasonal, creative, and thoughtful, Chef Kern brings both technical precision and warmth to the kitchen. A lifelong student of food and culture, he was making Veal Normandy for his sixth-grade French class and carrying whole nutmeg in his chef pocket long before becoming an award-winning chef. Outside the kitchen, you’ll likely find him near the water, chasing waves and dreaming of surfing Chicama, Peru.