Jeff Kuhlman is the Executive Chef at Jacksons Restaurant-Rotisserie-Bar, Southpointe.  Jeff has been in the food service industry for 13 years. At the beginning of his career, Jeff apprenticed under Kevin Connors of Waldo Peppers for 2 years. After his apprenticeship, Jeff spent 5 seasons in Put-n-Bay Island as the chef’s assistant and buffet chef at the Crescent Restaurant.  Between seasons at Put-n-Bay, Jeff attended PICA, graduating in 1997.  During his time in Pittsburgh he apprenticed under Gary Simpson at the Seventh Street Grill.  After graduating, Jeff moved to Columbus, Ohio to become the Banquet Chef of the Athletic Club of Columbus and spent a year in that position.  From Columbus, Jeff went to Washington D.C. for a “stage” before making a farther move to Key West where he worked at the Marquesa Café for Suzanne Ferry, an apprentice of Norman Van Akin.  In 2002, Jeff moved back to Pittsburgh and became Gary Simpson’s sous chef at Jacksons soon after its opening.  Jeff has been the Executive Chef at Jacksons Restaurant-Rotisserie-Bar since 2004.