Madison Hotel Names Memphis Native Raymond Jackson Executive Chef


Madison Hotel and Aparium Hotel Group announced the arrival of Memphis native Raymond Jackson as the property’s new executive chef. Jackson brings years of worldly travels back to the “Birthplace of Rock n’ Roll” presenting cuisine unlike anything else in the city. Overseeing culinary operations for the boutique property along with local favorite eighty3 food & drink and the rooftop lounge, Twilight Sky Terrace, Jackson incorporates flavors into his menus including Creole, Cajun, Latin, Caribbean, Mediterranean, Spanish, Asian, and of course, Southern.

With experience working under great American chefs including Emeril Lagasse and Norman Van Aken, Jackson is passionate about fusion in flavor and global cooking techniques.  He surprises diners with new, unexpected ingredients and takes on classics, and believes Memphians are ready for it. At eighty3 food & drink, Jackson implements sophisticated touches into the menu, taking what diners love about eighty3—its global flavor with southern sensibilities—and making it shine with dishes ranging from octopus to pig ears.  At Twilight Sky Terrace, Jackson aims to amp up guests’ taste buds to fully enjoy the rooftop vibe with fresh ceviche, pulled pork, and more. 

“I couldn’t be happier to be back in Memphis, the city I truly call home,” Jackson says. “It’s amazing to see how the culinary community in the city has grown over the years.  Southern cooking is at my core, and I’m delighted to treat Memphians and guests at Madison Hotel to the global flavors and techniques I’ve picked up along the years.” 

Beginning his culinary career gaining exposure to Creole and Cajun dishes at Emeril’s flagship in New Orleans launched an adventurous cooking journey for Jackson. He built his cooking repertoire across the east coast from north to south, including working under Van Aken at Norman’s Coral Gables (Miami) and Norman’s at Carysfort (Key Largo, Florida), plus experience in kitchens all across New York and Connecticut including Crabtree’s Kittle House Inn (Chappaqua, New York), The Stanhope Park Hyatt (New York City), Barcelona (Fairfield, Connecticut), BBQ at Blue Smoke (New York City), and Alvin & Friends (New Rochelle). Inspired by his love of travel and the Caribbean, Jackson made The Cayman Islands his home prior to returning to his Memphis roots and coming aboard Madison Hotel.

The new menu with Jackson’s touches is below, and exciting updates have been made to the breakfast, brunch, lunch, all-day dining, and in-room dining menus as well.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

Add new comment