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Born in Chicago, IL, Jihad started cooking very early. Being the child of a single working mother, he had to learn early to fend for himself while mom was at work. By age 10 Jihad and his mother had moved to Slidell, Louisiana just outside of New Orleans. Together they sampled the local cuisine and began to experiment with it at home. Jihad did a lot of fishing and crabbing, and  small-game hunting with his friends, by this he learned the value of using only the freshest ingredients. This early exposure to a world of diverse food and exhilarating flavors would become the backdrop and foundation that would drive his culinary interest.

Together, Jihad and “Chef Mommy” developed a strong understanding of Cajun/Creole cooking.

 

Starting in his early teens, Jihad worked his way up in the restaurant industry in every role both front and back of house. The early jobs were mostly national chains like Ponderosa Steakhouse, Red Lobster, and Ruby Tuesday’s. Once he got a little older Jihad started working for foodservice and culinary agencies like Food Team, Service Is Us, Inc., and Sodexo, where he worked in cafeterias, institutional kitchens, and special events.

 

Next, Jihad got more sophisticated experience working with professional organizations like Phil Stefanie Signature Events, Hyatt Regency Caterers and Blue Plate Catering. Jihad has worked with special events teams in some of the top venues in Chicago, and has catered events for notable Chicago organizations like 'Men for a Better Lawndale', 'One Economy', and the late Maggie Daley’s program, 'After School Matters'.

 

Jihad is an Artisan chef who believes in using fresh, seasonal, and locally sourced ingredients, he specializes in regional American classics with contemporary presentations and he draws from international cuisines.