ABOUT JACKIE SERVELLON
Bilingual Chef. Culinary Educator. Community Advocate.
I'm a professionally trained savory and pastry chef who works at the intersection of food, culture, and care. My work blends culinary skill with lived experience—from nonprofits to professional kitchens, from advocacy work to cake design.
Everything I do is grounded in real-life support: helping people cook with confidence, eat with intention, and feel more connected to what they feed themselves and their families.
Language, Culture & Connection
I earned my degree in Spanish from East Tennessee State University with a focus on interpreting and translating. During that time, I taught ESL, tutored Spanish, and volunteered with the Migrant Education Program. I also founded the Corazón Latino Festival in Johnson City, Tennessee—an event that continues today, celebrating Latin American culture, identity, and food.
That early work helped shape my understanding of how food, language, and tradition intersect—and how much power there is in creating space for people to feel seen and supported.
Building Community & Creating Opportunity in Iowa
After moving to Iowa in 2011, I worked in both restaurants and nonprofit spaces. I supported migrant and seasonal farmworkers through outreach and advocacy and led youth workforce development programming through one-on-one coaching and small group training. I also partnered with ArtForce Iowa to deliver creative, skill-building workshops for young people navigating complex transitions.
That work taught me how to build trust, create structure, and teach with care—skills I carry into every kitchen and client relationship today.
Grief, Creativity & Mental Health Advocacy
After the loss of my sister, I became an outspoken advocate for mental health. I gave a keynote talk about grief and healing, and launched a balloon design business during therapy as a way to process, create, and reconnect with joy. That experience reminded me that food and creativity are not just about performance—they’re also about healing and connection.
Culinary School & Kitchen Leadership
I returned to the food world through The Grateful Chef, preparing chef-led weekly meal prep services. That experience led me to the Iowa Culinary Institute, where I formally trained in both savory and pastry work. I went on to serve as Executive Chef at Expedition Wellness, developing recipes, leading catering services, and managing wellness-aligned meal prep.
Most recently, I was the Pastry Sous Chef at Oak Park Restaurant, where I honed my pastry craft, contributed to seasonal dessert menus, and leaned fully into curating flavors.
What I Bring to the Table
I bring more than culinary skill—I bring lived experience, cultural understanding, and a clear sense of how food fits into the bigger picture of someone’s life. My work blends technique, flexibility, and respect for how people actually eat—whether they’re managing a medical plan, feeding a family, or reconnecting with food in a new way.
I work in both English and Spanish, and I support traditional and cultural foodways with care—not restriction. Whether you’re here for meal prep, cooking support, cake, or consulting, I show up with practical tools, a sharp palate, and a deep love of flavor.
