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Bringing the Coast to the Coastless Since '94


DQ opens the first Jax Fish House on Boulder’s Pearl Street.


Jax LoDo opens in the heart of Denver.


Culinary student Sheila Lucero joins the Jax Denver team as a line cook.


California-based Monterey Bay Aquarium Seafood Watch launches an online program and consumer guide for sustainable seafood choices. The Jax team immediately embraces it.


Sheila is named Executive Chef of Jax Fish House.


Jax adds “Oyster Bar” to the name.


Jax Fort Collins opens.


Jax begins working with Fish Choice, a Fort Collins based online resource that provides an auditing system to track the kitchen’s sustainable seafood purchases.


Chef Sheila becomes a member of the Monterey Bay Aquarium Watch’s Blue Ribbon Task Force, a network of chefs from across the nation leading the sustainable seafood conversation. 


Jax Glendale opens.


Chef Sheila and the Blue Ribbon Task Force visit Washington D.C., lobbying Members of Congress to keep American fisheries from being depleted.


Chef Sheila participates in the James Beard Foundation’s Chef ’s Boot Camp for Policy and Change in Burlington, Vermont.


Jax Fish House becomes a leader restaurant in the James Beard Foundation’s Smart Catch program.


Chef Sheila and 16 other chefs author the Portland Pact, a document that urges the government to prioritize sustainably managed fisheries in the Denver chef community.


Jax opens in downtown Colorado Springs.


Our proprietary oyster Crackerjax, enters the building. 

Meet Our Team

Sheila Lucero

Culinary Director

A native of Denver, Sheila was first introduced to food and cooking by her father, an avid food lover, and cook. She played soccer and majored in Biology at Florida International University while she indulged in her culinary craving, exploring a fantastic variety of South Florida cuisines.

Imparted with the respect and passion for food instilled in her by her father, Sheila chose to pursue her culinary passion and graduated from the Colorado Art Institute with a degree in culinary arts. She earned a promotion to Sous Chef under the guidance of Dave Query and Jamey Fader and was part of the opening crew at Jax Fish House & Oyster Bar in LoDo.

Sheila became Chef in the summer of 2002, where she immediately made her mark by receiving the accolades of best seafood by 5280 magazine, Westword Magazine, City Search, Rocky Mountain News. Sheila is actively involved in ocean’s advocacy work. Leading Jax to become the first in Colorado and Missouri to be certified by the Monterey Bay Aquarium Seafood Watch. Sheila is also a member of the Blue Ribbon Task Force, the Safina Center, Fish Choice, the James Beard Foundation’s Smart Catch program, and has lobbied members of Congress in Washington for several key environmental policies to protect our oceans.

Matt Myslivy

Director of Operations

A hospitality veteran of 19 years, Matt started as a busboy for a big-name chain, eventually joining Jax Fish House & Oyster Bar Fort Collins in 2011. Matt’s interest in management peaked while honing his skills with a fantastic team, and he eventually became Director of Operations for Jax in 2022. He consistently strives to create high-quality experiences for guests and the Jax team. Outside of work, Matt loves spending time outside, especially when it entails a beach and a cold drink. As a connoisseur of all things sugar, there isn't a pastry he won't eat!