Born and raised in midtown Memphis, Jackson Kramer got his first job in a kitchen after graduating from Christian Brothers High School. At The Grove Grill, he realized cooking was his passion and decided to pursue it as a career. He packed his bags and moved to Portland, OR, where he attended Western Culinary Institute, a Le Cordon Bleu-based program. In Portland, he worked under Chef Eric Laslow at Laslow's NW, which was awarded "Restaurant of the Year" by the Oregonian newspaper that same year. After graduating culinary school, Kramer finished his externship at Criolla's in Grayton Beach, FL, working with Chef Johnny Earles.

After working as a private chef for a prominent family in Memphis, Kramer decided to get back to the type of food he fell in love with while in the northwest: local, organic, and sustainable. Deciding not to move back thousands of miles to the Northwest, he chose Richmond Hill Inn, a 4 diamond/ 4 star property in Asheville NC. After two years there, Kramer decided to leave the seasonal region for Memphis. Kramer accepted a position with Wally Joe where he was fortunate to work with many talented culinary professionals. Kramer gained valuable knowledge which helped him increase his appreciation for true simple cuisine. Aside from his family, Kramer's second love is food that is grown locally, sustainably and raised humanely.