Chief Culinary Officer
Executive Chef Alan Jackson is the founder and vision behind Lemonade, the hugely popular group of California based fast-casual restaurants. Chef Jackson gets back to basics enticing Californians with the simple allure of beautifully prepared salads, hearty braised meats, satisfying sandwiches, decadent desserts, and of course, thirst-quenching lemonades. Born and raised in Los Angeles, Jackson—who firmly solidified his stature among the harbingers of California cuisine when he helmed Jackson’s and The Farm Beverly Hills—left the fine dining scene to launch his first Lemonade in West Hollywood in 2008. The idea for Lemonade sprouted from the ongoing question, “what’s for dinner?” He and his wife, Co-Founder Heidi Jackson, realized that the options for a quick bite or take-out were limited, and not particularly healthy. Utilizing vibrant seasonal ingredients to continually evolve his fresh California cuisine, Jackson sought to create a chef-driven, contemporary approach to modern day comfort food.
Now with 28 locations across California—Los Angeles surrounding area, Orange County, San Diego, and most recently San Francisco—Jackson’s confident yet relaxed concept has developed a loyal following and nurtured Lemonade into a bustling business. Alan Jackson recently released The Lemonade Cookbook (St. Martin’s Press) to critical acclaim. With an emphasis on fresh, seasonal ingredients and a strong value in cooking skills, Jackson shares not only his famous recipes, but also profiles his formula for eating well. Jackson resides with his wife and two daughters in “the Valley”.