Meet Our People: Raymond Jackson Executive Chef, Bishop

Raymond Jackson

Executive Chef, Bishop

Executive Chef Raymond Jackson with Bishop first started working for a catering company while he pursued a degree in accounting. However, when he got a job in an accounting firm, he was not happy!  So he packed up, moved to New York, went to culinary school – and never looked back.

How did you get into the hospitality industry? 

On Saturday mornings when I was little, I would watch cartoons and then I would watch cooking shows. I loved Julia Childs, Justin Wilson, and ‘The Frugal Gourmet.’ I’ve always loved cooking. My first job was at Emeril's in New Orleans. 

How did you end up where you are now? Take us through your career path. 

I’ve worked in the hospitality industry for 30 years. In that time, I’ve gone from New Orleans to Miami, to New York, and I’ve opened a restaurant in the Cayman islands.

What is your favorite part about working in the industry? 

There are so many wonderful things. When I was in the Caymans, I loved seeing all the fresh fruit and ingredients. I love learning things, teaching people the nuances of cooking, and sharing my love of the craft. 

What are your top three favorite places to visit in Memphis? 

Crosstown Concourse for live music. Memphis Whistle. My patio with a bottle of wine, looking at the river. 

What is something you learned in this position that has changed your life for the better? 

This too shall pass. Even on the roughest days, put your head down and stay focused. If you’re going through it, keep going. 

Thank you, Chef Raymond! We are so glad you never looked back!