Chef Eli Jackson
Personal Chef In BolingbrookGet to know me better
chef Eli Jackson is a multidisciplinary hospitality professional with 12 years of experience honed in Michelin starred and top rated establishment.
Based in the Chicagoland area, Eight 11 Catering originally started as a side hustle. The collaborative efforts of Chef Eli Jackson, and Walter Killingsworth, friend with experience in the hospitality sector, produced a catering company focused on infusing creole, Italian, Mediterranean, and Southern American influences for smaller intimate gatherings with intent to offer an experience that felt as exciting as the childhood memories that inspired them.
Managing the business solo these days chef Eli Jackson is a multidisciplinary hospitality professional with 12 years of experience honed in Michelin starred, James Beard award winning, and five star five diamond establishments. Those work experiences certainly shape the high quality and immense professionalism Eli brings to every event he caters, but a personal focus and nostalgia of home has always been the driving force of Eli’s professional work.
Contact Eli for personal chef services, small gathering events, and be on the lookout for collaborations with amazing Chicago establishments and coursed pop-up dinners.
More about me
For me, cooking is...
Love of life and happiness!
I learned to cook at...
My grandmothers kitchen, as well as the culinary institute of America.
A cooking secret...
No secrets, life is best when it’s shared.
My menus
Gunkan maki trio
Scallop crudo with sake and ginger compressed green apple, puffed rice and chili thread
Fried marinated fish collar and vidalia blooming onions with blood orange ponzu and green garlic aioli
Sweet chili braised short rib with charred scallions & loaded seafood golden baked potato
Yuzu chiffon cake with coconut foam, yuzu white chocolate and thi basil ice cream
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Bavarian cream evangeline fruit salad
Build your own creole omelette
Andouille sausage croque monsieur Sandwiches
Seafood cheadder biscuit pot pie
Chef Eli’s Cajun shrimp & grits
Hot honey chicken biscuit sandwich
Sweet chili short rib Benedict
Jamaican rum Bananas foster gelato with praline crape
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Scallop crudo with white wine and ginger compressed green apple, scallop crisp and Calabrian chili oil
Mushroom tortelloni with lemon thyme, onion dusted almonds crumble and parmigiano-reggiano
Andouille sausage arancini with conserved tomatoes, asiago cheese, and basil pesto
Braised hen agnolotti , finished with aged balsamic, parmigiano-reggiano and preserved lime
Winter squash caramelle pasta with crispy pancetta, fig jus and fried sage
Sweet pepper braised short rib with crispy fingerling potatoes tossed in salmoriglio
Amaretto-spiked affogato
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Charred purple cabbage, tossed in a brown butter sherry vinaigrette, kuri squash puree and prosciutto
Andouille sausage & conserved tomato arancini with asiago garlic chive pesto
Sweet chili braised short rib cappelletti pasta, tempura scallions & crispy mushrooms
Pan seared flank steak with fluffy truffle butter potato gnocchi with salmoriglio sauce
Amaretto spiked affogato
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Gunkan maki trio
Fried marinated fish collar and vidalia blooming onions with blood orange ponzu and green garlic aioli
Sweet chili braised short rib with charred scallions & loaded seafood golden baked potato
Yuzu chiffon cake with coconut foam, yuzu white chocolate and thi basil ice cream
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Prawn fennel and blood orange tartare with garlic crisp
Seasonal cocktail
Andouille sausage & conserved tomato arancini with asiago garlic chive pesto
Brown butter bay scallops with parmesan polenta and caramelized shallots
Sweet chili braised short rib cappelletti pasta, tempura scallions & Siberian sturgeon caviar
Strawberry and cognac bonbons
Mascarpone gelato Affogato with spiced candied pecans
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Prawn, fennel and blood orange tartare with Calabrian chilies & garlic crisp
Seasonal milk punch cocktail
Paprika and saffron ravioli filled with lobster and ricotta, sauce fine herbs
Sweet pepper braised short rib with salmoriglio sauce & loaded golden baked potato
Winter squash caramelle pasta with crispy pancetta, fig jus and fried sage
Bonbon of fig jam, pistachio butter and vanilla cognac cream
Spiked affogato
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Pan-seared monkfish with butter-poached and charred cauliflower, romesco, and sauce Bonnefoy
Prawn fennel and blood orange tartare with garlic crisp
Seafood paella
Squid ink spaghetti a la chitarra with conserved tomato pan sauce, crispy calamari, fresh lemon, and fine herbs
Herb-crusted rack of lamb with pearl couscous stir fry, pomegranate, and harissa jus
Paprika and saffron ravioli filled shrimp and ricotta, sauce fine herbs
Mini beghrir (Moroccan-style pancakes) with kumquat compote and sherry-infused whipped mascarpone
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