Jennifer Lee Jackson ’08 and Justin Tootla ’09 have a shared journey through CIA kitchens that grew into a lifelong partnership. From their first days on campus to competing together on season 23 of Bravo’s reality-TV show Top Chef, they share how CIA shaped their path, both individually and as a couple.
What brought you to CIA?
Justin: I was working as an outdoor guide in Utah when I broke my leg, which essentially ended my “outdoor career.” During the three months that I was in a cast and staring at the ceiling, I realized that the only constant in my life was cooking.
One of my first jobs was flipping burgers in high school, and I worked at pizzerias all throughout attending art school. After my foot was healed, I started working at a local restaurant to give me a good foundation in preparation for CIA. Cooking was a second career for me, so I wanted to make sure that I was going to the best culinary school in the country—the school that most chefs I admired had gone.
Jennifer: I always knew I wanted to own a restaurant when I was younger, but I didn’t have a full understanding of all that running a restaurant entailed. I was working as a hostess at a country club while I attended Georgia College and State University, and one day a member of the restaurant’s leadership team asked me what I wanted out of working there. After a long conversation, I traded in my host uniform for kitchen whites and started on garde manger my next shift.
From there, I became consumed with kitchen life—working my way through various positions in the kitchen. The executive chef took notice of my drive and passion for cookies and encouraged me to pursue cooking professionally. He and his wife allowed me to tag along to alumni weekend at CIA, and as soon as we returned to Georgia, I began working to get ready to attend CIA in the fall.
Do you remember your first interaction? What stood out about each other?
Justin: My friends and I were attending a cooking demo, and she (Jennifer) came walking down the stairs, beautiful, in a blue dress. We had been in class all day, so I was in my whites, exhausted and probably pretty sweaty. I think she looked right through me because she doesn’t remember this at all.
Jennifer: I probably did notice him, since he was with a couple of mutual friends. But our first interaction was at Bacchus in New Paltz, NY. I had gone to meet my friends, and he was there in the booth telling some tale and making everybody laugh. I knew I was done for.
What’s a favorite CIA memory you share from your student days?
Justin: I have so many great memories. I made some of my best friends and went on amazing adventures. We camped upstate, ran around the city, and explored tiny towns around the Hudson Valley visiting farms and bars. I got to learn from and work with some of the best in the biz.
In my down time I staged in some of the country’s best restaurants, I worked in continuing education and even started assisting a professor in the process of becoming a Certified Master Chef. I took full advantage of everything the school had to offer. It was a blast, a 10 out of 10, and I’d do it all again. Attending CIA was one of the most wonderful experiences of my life.
Jennifer: I agree with everything that Justin said but swap out what he said about continuing education with clubs. I participated in the Women Chefs and Restaurateurs Club and the Slow Food Club. I also worked on a farm in New Paltz. Eve Felder ’88 was the advisor of WCRC when I was involved, and she became a mentor to me. Thanks to her encouragement, I ended up interning at Chez Panisse after graduating.
What have you learned about partnership, both in life and work, since embarking on your career journeys?
Justin: My career has been crazy, wonderful, and wild. It is special to be able to share this experience with another person in the industry that happens to be my life partner. But the most important thing I’ve learned is that Jen is always right!
Jennifer: Where do I start? I’m super thankful to navigate this life and career with Justin. It hasn’t all been successes and accolades. I feel very lucky to be able to cook on the line and go home with someone who understands the ups and downs of being a chef and still makes me laugh every day. What we have seems rare, and I feel very lucky.
You’ve both been announced as competitors on Top Chef Season 23, premiering March 9, 2026. What’s it like to face off against your partner on one of television’s most celebrated culinary stages?
Jennifer and Justin: It’s a huge stage and being able to compete on something that has been a part of our lives for the past 20 years is pretty cool. At the end of the day, we are supportive of each other and want the best for each other.
Justin: I’m also just going to try to stay out of her way!
Learn more about Jennifer Lee Jackson and Justin Tootla.