Isabelle Moreau
Head of French Cuisine
Trained at Le Cordon Bleu Paris and formerly of a two-Michelin-star kitchen in Lyon, Chef Isabelle brings classical rigour and warmth to every class.
Our Story
About Jackson Laurie
School of Recipes
Founded in Florida, Jackson Laurie School of Recipes was built on a single, enduring belief: that great cooking is a skill anyone can learn, and a joy everyone deserves to experience.
2010
Year Founded
How It Began
A Kitchen, a Vision, and a Deep Love of Food
Jackson Laurie School of Recipes opened its doors in a single rented kitchen in Florida. What began as a series of intimate weekend workshops quickly grew into something far larger — a community of passionate food lovers united by curiosity, creativity, and a shared table.
Today, Jackson Laurie School is proudly based in Florida, home to six professional teaching kitchens, a dedicated pastry studio, and a wine and pairing room. Our faculty of 28 instructors — many with Michelin-starred backgrounds — have taught over 12,000 students from more than 40 countries.
But the heart of Jackson Laurie has never changed: we believe the kitchen is a place of joy, discovery, and connection. Every recipe we publish is designed to make you a more confident, more creative, and more joyful cook.
What We Stand For
The Values Behind Jackson Laurie School
Excellence in Craft
We hold every class, every recipe, and every technique to the highest professional standard.
Passion for Food
Cooking is an act of love. We teach with enthusiasm and celebrate the joy that food brings to every table.
Seasonal & Sustainable
We source locally, cook seasonally, and teach our students to respect the ingredients they work with.
Inclusive Community
From first-time cooks to seasoned home chefs, every student is welcomed, supported, and celebrated.
Our Faculty
Meet the Chefs of Jackson Laurie School
Our recipe authors are working culinary professionals who bring real-world expertise, warmth, and passion to every dish they create.
Lorenzo Bianchi
Italian Cuisine Director
Born in Bologna and trained across six Italian regions, Chef Lorenzo's passion for authentic regional cooking is infectious and deeply knowledgeable.
Marcus Webb
Pastry Arts Lead
A pastry prodigy who trained under award-winning chocolatiers in Belgium and Switzerland, Chef Marcus transforms sugar and chocolate into edible art.
Priya Nair
Plant-Based & Modern Cuisine
A pioneer in plant-forward cooking, Chef Priya brings global flavours and modern technique to vegetable-centric dishes that never compromise on satisfaction.
2010
Year Founded
12,000+
Students Taught
40+
Countries Represented
6
Teaching Kitchens