Tamisha Jackson, Executive Chef, is trained in classical French cuisine by Le Cordon Bleu College of Culinary Arts in Pasadena, California. She has spent much of her life living in England and traveling the European continent, where she has gained a unique perspective on food and culture. “Food experimentation and exploration are the stones in the bridges that connect us as a people. When we share food, we reveal a part of ourselves that is sacred; our traditions, our history, our way of life. Learning to manipulate ingredients with masterful skill, artistic integrity, and respect is her life’s work.
The Lox Smith 
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