Chef Jason Goodenough
Chef Jason Goodenough grew up in New York City and London, England, but moved to the South after meeting his wife, who hails from Leland, MS. After beginning his career in Jackson, MS, while a student at Millsaps College, Jason matriculated to the Culinary Institute of America after graduation. After CIA, the newly-minted line cook headed to Philadelphia, where he spent five years working for the best chefs that would hire him. His first head chef’s job was met with great acclaim by the local food press; however, his wife’s career next brought them to New Orleans in 2011.
After one year working for Emeril Lagasse and two years as a private chef for a reclusive client in rural South Dakota, Jason opened Carrollton Market. Within three years of opening, Jason was named the New Orleans Magazine Chef of the Year for 2017. Additionally, Carrollton Market was included on the Times-Picayune’s list of New Orleans’ ten best restaurants for 2018, alongside culinary legends like Commander’s Palace and Brigtsen’s.
Chef Goodenough was burned out on restaurant life when Covid hit the city of New Orleans. He took this opportunity to close his restaurant to focus on quality time with his wife and kids. In the meantime, Chef Goodenough created The New Culinarian, which focuses on top-level catering, private dinners, and consulting. In 2023, Jason created Goodenough Supper Club. This underground dining organization allows Goodenough to flex his creative muscles and cook for the public in more intimate settings. The first supper club sold out in 90 seconds, and demand has remained very high due to Goodenough’s prolific following amongst New Orleans dining connoisseurs. Jason also recently created Goodenough Private Events, focusing on high-end catering work for New Orleans and beyond.
In 2024, Chef Goodenough developed and opened the first Chicken Spit, a quick service restaurant concept in Ocala, FL. The concept is focused on spicy marinated chicken, cooked on a vertical spit, with the choice of four sides, four sauces, and roti paratha. His team’s goal is to open 10-15 outlets by the end of 2025, all located in Central Florida, and then expand beyond that region.