JAVAUNEEKA JACOBS

Frontera Grill

Javauneeka Jacobs is a trailblazing force in Chicago’s culinary scene and the Co-Chef at Rick Bayless’s Frontera Grill. A champion of seasonal, sustainable cooking, Jacobs has rapidly ascended from a culinary student to one of the most respected rising talents in the industry.

Originally from Harvard, Illinois, Jacobs’s respect for ingredients began on the small family farm where she grew up. After graduating from Le Cordon Bleu, she joined the Bayless restaurant group, working her way through the kitchens of Xoco, Topolobampo, and Leña Brava. At just 24, she made history as the youngest sous chef in the history of Frontera Grill.

In 2023, Jacobs gained national acclaim as the Grand Champion of Food Network’s Chopped "Julia Child Challenge," beating out sixteen other chefs to take the top prize. Her winning dish—a "Mexican-inflected" cassoulet—became a top-selling staple on the Frontera Grill menu, showcasing her unique ability to bridge traditional French techniques with the vibrant flavors of Mexico.

Her leadership and innovation earned her the prestigious 2026 Jean Banchet "Rising Chef of the Year" award. Today, as Co-Chef, she focuses on evolving Frontera’s menu with a deep commitment to hyper-local sourcing and a passion for showcasing Mexico’s rich history of vegetable-forward cooking.