Jason Jimenez, Executive Chef
Jason started his culinary career exposed to true Southern cuisine in Charleston, SC, while attending culinary school at Johnson and Wales University. The Atlanta native returned home to Georgia to work at several of the acclaimed restaurants around town, including Canoe, Local Three, Muss & Turner’s.
In September, 2012, he started the boutique private chef and catering company, Homespun, with his wife, Jamie. With a passion for locally sourced foods and intricately crafted menus, Jason has thoroughly enjoyed giving life to the idea of an intentional communal food experience. He brings his fine dining resume and straightforward, seasonal approach to Kitchen Six.
Jacob Winburn, Executive Sous Chef
Originally from small-town, Bevier, MO, Jake has lived in Florida, DC, and NYC. His passion for food stems from its ability to be a creative expression. With a background in New Nordic and Modern Italian cuisine, Jake has worked at Acme as a line cook, Strip House as a Sous Chef, and served as Lead Cook at Agern. While at Agern, the restaurant earned a Michelin Star.
Jake has been with the Kitchen Six team since the opening. His draw to the restaurant was an opportunity to grow and experiment with access to incredible ingredients and learn southern food.
His favorite item on the menu is the Cavatelli.
Carmen Salazar, FOH Manager
Carmen is a transplant from Vashon Island,Washington. She loves working in hospitality because talking to people about food and wine is one of her greatest joys. As a graduate of Georgia State, she has worked at other farm-to-table restaurants, but feels Kitchen Six takes the idea of eating local to a new level. Carmen enjoys being part of the team and bringing fresh and delicious food to our families and community.
Carmen's favorite menu items? "The soup is always good, and the short ribs melt in your mouth."
Banner Photo by J. Ashley Photography