Annunciation Restaurant

1016 Annunciation Street, New Orleans, LA 70130
504-568-0245

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Executive Chef, Jacob Cureton

Annunciation restaurant Executive Chef Jacob Cureton is a New Orleans native with

over a decade of culinary experience in the hospitality industry. He got his start as a line

cook at La Cote Brasserie in New Orleans and his passion for cooking evolved during

stints at various restaurants in the south. After spending a few years in Alabama,

Cureton moved back to New Orleans where he worked at Stella! and Emeril’s

Delmonico. During this time, he cooked with Chef Chuck Subra at the James Beard

House in New York City.

In 2011, Cureton was tapped to open Johnny V’s Bistro in New Orleans where he had a

hand in nearly every aspect of opening from purchasing equipment, to managing staff

and working with purveyors. Wanting to expand his culinary acumen, Cureton moved to

California, where he served as Executive Chef at The Range Kitchen and Cocktails/Club

1202; overseeing menu development, training and special events.

In 2013, Cureton decided to take his purchasing experience to Whole Foods Market

where he was a seafood specialist. There, he was in charge of all inventories and

ordering as well as driving sales. His time working for a retailer gave him a deeper

understanding and sharper eye for sourcing and purchasing seafood. Eager to get back

in the kitchen, Cureton joined the national underground dining club, Dinner Lab as a

tour chef. Cureton traveled to ten cities to showcase his culinary style and skills and also

competed for the first “brick and mortar” Dinner Lab Restaurant.

Chef Cureton, who is a New Orleanian to the core, brings his love for the Crescent City

and extensive seafood knowledge to Annunciation; creating an innovative, modern

Creole menu with sophisticated flavors and detailed execution.

Executive Chef, Jacob Cureton

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