Our People



A native of Denver, Colorado, Chef Sheila Lucero owes her love of cooking to her father, an avid cook and food connoisseur. She fell in love with the wonderful and varied cuisines of South Florida while earning a degree in Biology and playing soccer at Florida International University and, bent on becoming a chef, she returned home to CO to enroll at the Colorado Art Institute. She then joined the outstanding opening crew of Jax Fish House in Denver and rose through the ranks to become Chef de Cuisine in 2002. Jax garnered widespread acclaim under her guidance, winning Best Seafood Restaurant in 5280 Magazine, Westword Magazine, City Search, and Rocky Mountain News. In 2009, she became the Executive Chef of Jax Fish House, and has since helped open additional and equally awesome Jax locations in Fort Collins, Glendale, and Kansas City.

Ever mindful of the fact that, though we make our living by what we get, we make our lives by what we give, Sheila has donated her time and talents to numerous charity events such as The National Kidney Foundation Great Chefs of the West, The American Liver Foundation, Chefs Up Front (Share Our Strength), Do at the Zoo, and Project Angel Heart.


The fast pace, camaraderie, creativity, and endless knowledge are what drew Jeff into the kitchen to begin his cooking career. He enjoys the care and attention to detail involved in crafting new dishes, but above all else loves creating a positive dining experience for his friends and guests. Born and raised in Saint Louis, MO, Jeff moved out to Denver, CO, to study the culinary arts at Johnson & Wales University. After cutting his teeth at various country clubs, he decided that free standing restaurants were more his style and joined the crew at Jax Fish House in Glendale. In 2014, he moved back to his home state to help open Jax in Kansas City, working his way up the ranks to become Chef de Cuisine in the spring of 2017.
When he’s not behind the burners at Jax, you’ll find Jeff enjoying the outdoors as much as possible. His personal life likewise revolves around food, family and friends—If he were to eat a last meal it would include copious amounts of charcuterie, bone marrow, and foie gras.