We had the good fortune of connecting with Jace Frazier and we’ve shared our conversation below.

Hi Jace, looking back, what do you think was the most difficult decision you’ve had to make?
Honestly, stepping away from practicing law. Ever since I was in 2nd grade, I knew I wanted to practice law, specializing in Intellectual Property. Growing up in a family with many professionals, there was an expectation to somewhat follow in that lane. So, I completed the rigorous curriculums and made the social sacrifices needed in order to demonstrate my scholastic ability to achieve that dream. However, mid-way through law school, my passion for cooking was exemplified. This happened as a result of having to budget financial aid each semester. I had to come up with creative ways of still being able to eat good, but on a tight budget. Meal prepping for myself and others began to interest me more than learning the law! I quickly realized cooking was also a lot less stressful than sitting in an office or courtroom. After graduation, I knew I wanted to go the culinary route, but did not want to face the judgment and criticism from my family. It definitely happened of course, even to this day from some! After seeing and tasting my dishes, everyone has been in full support of my decision.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Coming from a family of great cooks, it was inevitable I would follow suit. I started cooking when I was about 7 or 8 years old. My mom started teaching my brother and I at a young age because she always stated, “You may not have anyone to cook for you!” Also, during summer months, I would stay with my Great Grandmother Suge in Alabama, who had a huge garden on the land. She grew everything ranging from corn, okra, peas, tomatoes, squash, etc. This is where my palate developed a preference for fresh vegetables, which is why I only use them in my dishes. My other Great Grandmother, Daisy, was from Louisiana, with a huge creole influence. Her dishes influenced my knowledge for creating flavor profiles. Living in many different parts of the country has also afforded me the privilege of making many different friends from cultures and learning how to make their traditional, authentic cuisines. This ranges from Chinese, Korean, Filipino, Persian, French, Caribbean, Bermudian, etc. Overall, these factors make me stand out as a Chef, as many don’t get these type of valuable influences and experiences. I pride myself in being able to offer clients authentic, traditional dishes such as handmade Sichuan dumplings to Peruvian ceviche to Thai curry braised beef short ribs, without a recipe. Since I have such a deep respect for food, presentation is also very important. Through continuous self education, the challenge of plating becomes easier and easier. My presentation techniques have definitely played a huge role in garnering clientele as a new Chef in Dallas.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Believe it or not, one of my favorite places to visit is the Dallas Farmer’s market. I try to go at least once a month and I always bring visiting friends there for the experience. I also love craft cocktails and beers. A spot with a great view aesthetic always adds to excitement. Waterproof is a rooftop bar that I visit frequently, which offers an amazing view of the Dallas skyline, along with great cocktails. RH is another place I would have to take friends, as it has beautiful chandeliers everywhere and a cool terrace for dining. Deep Ellum is definitely a great area I take friends to for craft beer. Deep Ellum Brewing Co. being one of my favorites. Brunching is a huge part of my life! Saint Ann, Sixty Vines, and Ebb & Flow, all offer great brunch food with amazing cocktails to compliment. To satisfy my need for live Neo Soul music, Sandaga 813 has become my new favorite spot to visit. The talent is always on point and the atmosphere is a whole vibe!

Who else deserves some credit and recognition?
First, I want to thank my family for always encouraging and supporting me in every endeavor that I have taken on. Without having strong examples of hardworking, successful family members, I would not have accomplished everything that I have thus far. I want to shoutout Chef Erick Williams, who is the Owner and Executive Chef at Virtue Restaurant in Chicago, IL. I aspire to one day have the same determination, community recognition and accolades he possesses. Although I worked for him a short period of time, I learned so much from his passionate and sometimes tough Chef style! This may be unorthodox, but I would definitely like to shout out a management team of a very popular restaurant group who fired me standing up for myself. That was one of the best things that happened to me. It was the definite push that I needed to go into business for myself and use my talents for my own benefit. I am forever grateful for that! I would also like to shout out my brother, Rian Frazier, who is also a huge inspiration in my journey. He is co-owner of R&R Extreme Wings in Indianapolis, IN. He started his vision on a food truck at 24 and has franchised his business into 3, award winning, brick and mortar locations. Last, I want to shoutout my fellow Dallas colleague, Chef Derricka! We connected via Instagram prior to me moving to Dallas. Once we met, there was an instant connection and we have developed a lasting bond. Chef Derricka has continued to be an inspiration, motivator and big sister. Thank You All!


Website: www.ambitiouscuisine.com

Instagram: @ambitiouscuisine

Facebook: Ambitious Cuisine

Youtube: Cooking and Cocktailing

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