Jennifer Hamon started at J&M Catering in 2004 as sous chef and shortly thereafter she became our executive chef. Jennifer began her culinary career as a kitchen manager in a local cafe while attending Belmont University and receiving her BBA in Music Business. Unlike her contemporaries, Jennifer didn’t find her way to culinary school but to the Baltimore-D.C. area where she went from kitchen manager to the back of the house to try her hand at cooking. She trained under a Master Chef who ran an upscale catering company. Since then Jennifer has held chef positions with various other restaurants and catering services in the Baltimore area until she returned to Nashville and found her home at J&M Catering. A BBA in Music Business to Executive Chef certainly isn’t a direct path and Jennifer attributes her change in direction to the excitement of exploring her creativity with food, which is reflected in the eclectic, flavorful entrees she has integrated into our menus.

Wanting to get a feel for a different side of the culinary field, Jason Gooch started with J&M Catering as sous chef in April of 2006. He began his career in 1992 attending Opryland Hotel’s culinary apprenticeship and finishing as the first graduate of Nashville Community College’s culinary science program. Jason has held executive and sous chef positions at a number of restaurants in the Nashville and Memphis areas. He also spent some time in seafood sales and has held other various jobs in the food industry.