In the Kitchen with Chef Brian Jupiter of Frontier and Ina Mae Tavern
Chicago is known as a city for being welcoming; inviting everyone to our tables with a smile and a great meal on our plates. No one exemplifies this amazing part of our city and hospitality family more than Chef Brian Jupiter, the man behind the amazing meals you eat at Frontier {1072 North Milwaukee Avenue, Chicago; 773.772.4322} and Ina Mae Tavern & Packaged Goods {1415 North Wood Street, Chicago; 773.360.8320}.
“Chef Jup,” as he is known by his teams, creates meals that are inspired by his upbringing, and always meant to bring a satisfied smile to the face of his fellow Chicagoans. He also spreads smiles by giving back to the city at large, whether that’s hosting a virtual #GirlDad brunch with his daughter last spring or acting as a mentor to fellow Black chefs and culinarians. He continually works to make everyone around him happy - both in and out of the kitchen! To get a taste of just what inspires him, and what he’s ordering right now, we chatted with the man himself…
DI4W: What were some of your earliest family food memories?
Jupiter: My earliest family memories are mainly focused around food. Spending time in my great grandmother’s kitchen, cooking alongside her and learning how she created her recipes. Even to this day, my family and I make the recipes she created decades ago.
How did those shape the way you approach being a chef now?
My great grandmother has been the biggest influence in my culinary career, so the concept of Ina Mae pays homage to her namesake and the recipes she poured her heart and soul into. The rustic flavors are inspired by Ina Mae's recipes, but reinvented to fit the space and neighborhood.
Now that you have your own family, what do you make at home with your daughter Adriana and your wife Renata?
Tacos have been our go-to lately for sure!
You've been spending more time with them this year due to Chicago stay-at-home orders. What has your mindset been like through this challenging time?
I’ve tried to balance spending time with my family and continuing to give my all to Frontier and Ina Mae. I actually haven't been at home as much as I'd like. This past year has been a ton of work! My mindset has been to just keep going, and never give up.
How do you continue to stay positive and creative?
Both of our teams at Frontier and Ina Mae have tried to think a few steps ahead into what guests may want from dine-in, carry-out, and delivery offerings, and holding brainstorming sessions with our staff has been really helpful from a creative perspective.
Chef Jupiter with his business partner, Mark Domitrovich
What were your go-to spots to pick up from during the pandemic?
We always order Wabi Sabi. My daughter really loves the Cha Shu bowl and requests it all the time. My wife and I always order the tonkotsu ramen, but everything is really good, you can’t go wrong.
How have you found new ways to appreciate Chicago and our food community during the last year?
It’s been really incredible to watch the outpouring of support for local restaurants over the course of the past year. I think people took sharing a meal with their friends and family for granted, then when the pandemic hit, everyone started reflecting and realizing how restaurants and food are at the core of so many of our memories.
We spoke to you over the summer about what it means to be a Black chef in Chicago. What changes have you noticed in our community since then?
I think the support of Black-owned restaurants and businesses has really made progress over the past six months, but I hope it continues and people don’t just see it as a “trend”. This needs to carry on!
How can we continue working to advance Black talent?
Having conversations, whether in person or over social media, about the Black experience is necessary. But beyond that, people need to walk the walk. Supporting restaurants in primarily Black neighborhoods, buying from Black owned businesses, hiring Black talent, donating to causes that empower Black voices… there are options accessible to everyone.
How do you work to uplift Black talent in your restaurants?
I try to hire Black talent whenever I can, and serve as a mentor to those who otherwise might not have that support. Outside of the restaurants (pre-COVID), I loved to collaborate with youth programs and show the possibilities of their futures.
Now to the food: Tell us some of your favorite dishes at each of your spots!
Of course I’m a little biased and really believe you can’t go wrong with anything on our menus, but there is something amazing about biting into the perfectly crispy Fried Chicken with Hot Honey at Ina Mae, or Fried Chicken Sandwich at Frontier.
What else do you have coming up with your work at Ina Mae?
We’re always changing up our family meals, meal kits, and specials… you’ll just have to stay tuned ;)
And what's next for your work at Frontier?
Like Ina Mae, we’re looking forward to bringing more spring-forward flavors to our next menu, while making sure our dishes are carry-out friendly as well.
And to end on a positive note: Where would you go to eat your dream first post-pandemic meal?
I can’t wait to go back to New Orleans. I’m not talking about Bourbon Street necessarily, although the post-covid party atmosphere is definitely something to look forward to, but I’m really excited about visiting a few of my favorite mom-and-pop restaurants in Bywater.