Chef Joshua Clarke

I create story-driven, restaurant-level private dinners—tailored to your table and cooked with care.

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Jackson Locklear

I bring Michelin-level discipline to warm, personal private dinners.

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I’ve spent nearly two decades cooking in kitchens that shaped how I think about food—learning something valuable from every dining room, every service, and every team. My foundation was built on Long Island in the Hamptons, where I learned to move between casual Italian lunches and formal tasting menus in the same week, while also mastering the behind-the-scenes details that make events run smoothly.

From mountain resort kitchens in Telluride to helping open The Bazaar by José Andrés in South Beach, I’ve carried that range into what I do today: private dinners, small events, and menus built around the people at the table. I cook with precision, but my goal is simple—make the night feel effortless, meaningful, and memorable.

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Cooking is a way for me to show love and care and create memories.

What you can expect when you hire me

I cook to create memories

For me, cooking is a way to show love and care and create memories—so I design each menu to feel personal, generous, and worth talking about long after the last course.

I’m shaped by where I learned

I learned to cook in a small hometown in South Georgia and later in The Hamptons, and that mix still guides me today: comfort and hospitality paired with high standards, technique, and attention to detail.

I run on mise en place

My “secret” is mise en place—it's not really a secret, it’s a necessity. I plan carefully so the experience feels relaxed for you, while everything behind the scenes stays sharp and controlled.

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Stories and testimonials

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Follow along on Instagram to see what I’m cooking and the stories behind each menu.

@chefjacksonlocklear
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