Raised in New Orleans, Louisiana, Chef Brian Jupiter knew at an early age that the culinary arts would be a part of his life. The aroma from Jupiter’s grandmother’s unique blend of spices used in her family cooking was all it took to get him home from school on time. He began his professional career at the age 16 in the kitchen of New Orleans’ famed Aurora Steakhouse.

Two years later, Jupiter began studies at Johnson and Wales University in Miami, Florida and earned degrees in Culinary Arts and Food and Beverage Management. After graduation, he moved on to be an integral part of the opening team for The Shore Club Hotel and Resort, which included Sirena and Nobu restaurants. Jupiter then moved to One Ninety Restaurant as Chef de Cuisine, responsible for all operations.

Jupiter moved to Chicago in 2003, after initially landing the Chef de Cuisine position at Narcisse Champagne and Caviar Salon . He was promoted to Executive Chef after only four months. Jupiter’s involvement helped to transform Narcisse from an upscale bar/lounge into a well-recognized, fine dining restaurant.

In February 2011, Jupiter created and implemented the menu at Frontier in West Town, which features game, seafood and other seasonal ingredients. Jupiter continues to be one of the leaders in trending Chicago cuisine introducing his unique smoked whole animal service, a vast selection of oysters and his farm-to-table ideology.