Chef James H

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About

Chef James Hackett | HERB: Hustle. Earn. Respect. Build.

With over 13 years of culinary experience—including six years as a private and personal chef for hire—Chef James Hackett, known as Chef Jay, brings Michelin-trained expertise and a passion for diverse cuisines to every meal. As the Kitchen Manager at Baltimore Public Markets and the founder of HERB: Hustle. Earn. Respect. Build., he is dedicated to crafting unforgettable dining experiences that blend innovation with tradition.

Chef Jay specializes in elevated vegetarian cuisine but has mastered a wide range of global flavors, from French fine dining to bold Latin, Mediterranean, and Asian influences. Beyond his work in savory dishes, he offers expert bartending, pastry, and wedding catering services, ensuring a seamless and sophisticated experience for any occasion.

Currently, he is developing Ultrafest, a refined cookbook inspired by The Office, reimagining its most iconic food moments with a gourmet touch. His expertise extends beyond human cuisine, as he is also launching a raw dog food company, ensuring pets receive the same high-quality nourishment as their owners.

From high-end private dining to large-scale event catering, Chef Jay’s commitment to excellence, creativity, and hospitality sets him apart in the industry

Highlights

3 employees

6 years in business

Serves Baltimore , MD

Specialties

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos

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Services offered

Catering

Personal Chef