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Jackson Morrow

Co-Chef de Cuisine

Jackson Morrow is originally from Las Vegas Nevada but has spent time in LA & Miami, starting in the industry in 2015 where he worked at a handful of casual restaurants and where he found his love for cooking. 

In 2016 he started at L’Atelier de Joel Robuchon in Las Vegas on garde manger and worked his way through the stations and ranks in the kitchen. In 2019, he left Las Vegas to open the L’Atelier de Joel Robuchon in the design district in Miami. 

Shortly after opening the restaurant he was promoted to Chef de Cuisine and ran the kitchen under chef Christophe Bellanca who was a big mentor in refining techniques, palate, and understanding of French cuisine. His last position before joining the Hive team was in Las Vegas, where he opened the Las Vegas L’Atelier de Joel Robuchon location as Chef de Cuisine.

His philosophy for food is to provide guests with the highest quality and freshest seasonal produce prepared with mainly French cooking techniques. He likes to have a simplistic approach to food and let the quality of the ingredients speak for themselves, and his favorite part of being a chef is to be able to share great products with the guests and see them enjoy their dining experience.

His favorite ingredient to work with are black truffles due to the diversity of the product and how you can use it in so many different ways to compliment certain ingredients, and his guilty pleasure is a good chocolate peanut butter ice cream or simply good bread and butter.