(Chef) Alan Jackson

Executive Chef Alan Jackson is the founder and vision behind LEMONADE; the hugely popular group of California based fast-casual restaurants known for its unique and seasonally changing menu. Chef Jackson gets back to basics enticing Californians with the simple allure of beautifully prepared salads, hearty braised meats, satisfying sandwiches, decadent desserts, and of course, thirst-quenching lemonades. Born and raised in Los Angeles, Jackson—who firmly solidified his stature among the harbingers of California cuisine when he helmed Jackson’s and The Farm Beverly Hills—switched gears to launch his first LEMONADE in West Hollywood in 2008. Now with 20 locations across California, the idea for Lemonade sprouted from the ongoing question, “what’s for dinner?” He and his wife, Co-Founder Heidi Jackson, realized that the options for a casual lunch or take-out dinner for the family were limited, and not particularly healthy. Utilizing vibrant seasonal ingredients to continually evolve his fresh California cuisine, Jackson sought to create a chef-driven, contemporary approach to modern day comfort food. By combining garden fresh produce, slow-braised, tender meats and interesting, unusual spices, LEMONADE has taken a new approach to quintessential California comfort food and given a fresh perspective to a quality meal served quickly.

With an emphasis on fresh, seasonal ingredients and a strong value in cooking skills, The Lemonade Cookbook shares not only Jackson's famous recipes, but also profiles his formula for eating well. Jackson resides with his wife and two young daughters in “the Valley”.