ABOUT JACKIE SERVELLON

Jackie Servellon Des Moines

Southern flavor. Classically trained. Hospitality rooted.

I’m Jackie Servellon, a classically trained chef and lifelong hospitality professional originally from Johnson City, Tennessee. My background combines large-scale catering, fine dining service, and formal culinary education. I studied both savory and pastry arts at the Iowa Culinary Institute and built my foundation on real-world experience long before stepping into pastry work.

Catering Experience

I’ve spent over 20 years working in restaurants, catering, and food service. My career began at The House of Ribs in Johnson City, Tennessee, a fine dining restaurant rooted in Southern tradition and hospitality. I started in front-of-house service, gaining early experience in weddings, political events, and large-scale community functions. The restaurant also operated as Complete Catering, where I helped prepare and serve meals across the country for government and emergency response efforts — including 9/11 recovery in New York, Hurricane Katrina relief in Louisiana, and wildfire support operations nationwide.

Over time, I moved into restaurant management and earned a BA in Spanish to better support and communicate with my kitchen teams.

Culinary Background

After years in large-scale food service, I shifted focus to technique and formal training at the Iowa Culinary Institute, studying both pastry and savory disciplines. I’ve worked in farm-to-table kitchens, as the Executive Chef for a team of private practice dietitians, leading catering for corporate wellness and educational and community events, and in fine dining restaurants, including as pastry sous chef at the award-winning Oak Park Restaurant here is Des Moines, Iowa.

My work draws from Southern traditions, seasonal ingredients, and artisan technique. I don’t cut corners. Everything I serve is tested, refined, and built to be both beautiful and consistent.

Services Offered

  • Southern Catering: Full-service and drop-off catering for private, corporate, and special events. Packages include plated lunches, brunch spreads, biscuit boards, and dessert tables.

  • Custom Cakes: Designed with seasonal flavors and signature botanical-forward style.

  • Small-Batch Pastries: Available for weekly preorders or special events.

  • Private Baking Classes: Hosted in studio or on-site for groups of 8 or more.