A native of Denver, Chef Sheila Lucero attributes her love of cooking to her father. After gaining a degree in biology at Florida International University, she returned to Colorado to enroll at the Colorado Art Institute. She began at JAX Fish House as a line cook. In 2009, she was named Executive Chef. She is instrumental in partnering with other groups to set up sustainability programs for seafood. JAX has partnered with the Monterey Bay Aquarium’s Seafood Watch, the Blue Ocean Institute, Fish Choice, and the James Beard Foundations’ Smart Catch program to ensure sustainability is front and center in consumer’s minds and on their menu.
JAX is passionate about its oysters. They worked with Rappahannock River Oyster in Virginia to develop a proprietary oyster called the Emersum Oyster. If oysters are not your choice, the fried calamari appetizer with mango-chili mojo and lime aioli is a favorite among guests. Some have said the Jumbo Lump Crab Cake is better than a Maryland Crab Cake. There is plenty of variety on the entrée menu from Mississippi Catfish with collard greens, hushpuppies, and smoked tomato jus to Lobster Roll BLT. The Cioppino is loaded with seafood including mussels, shrimp, clams, and fish. For dessert, one would not expect a perfect Key Lime tart outside of Florida but JAX comes through.
JAX is currently open for indoor dining, however, heated outdoor seating, delivery, takeout, curbside pickup, and private dining were some of the ways the restaurant stayed open during the COVID promotion. Their do-it-yourself meal kits for two offer many of the same items as on the regular menu with a few additions. The Chowder Kit (which is not on the dinner menu) includes chopped clams, fish, shrimp, garlic cream, potatoes, carrots, bacon, okra, and a large portion of sourdough bread. Another option is Crab Boil Kit for Two which has snow crab, potatoes, andouille sausage, shrimp, lemon, onions, mallets, bibs, zippers, and cornbread.
Gayot: Top of Cuisines
Phone: (303) 292-5767
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.