Chef Info

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.