Today we’d like to introduce you to Jarron Spears.
Hi Jarron, we’d love for you to start by introducing yourself.
My name is Chef J, locally known as The Black Dragon. The first Black private Hibachi Artist from St. Louis to the DFW metroplex. My journey began as The Black Dragon during the nation’s massive shut down due to the Covid-19 virus. I found myself trying to maintain and pay bills any way I could like any other American at the time. Food being my strongest talent, I started selling plates prepared from home. With the competition so very high due to the amount of Chefs furloughed during the pandemic, I was challenged to separate myself from the masses.
Challenge excepted!
During the first few months, I promoted multiple cuisines to try and capture different ones’ attention and to see what cuisine would be the best to hone in on and perfect. I’m from St. Louis, Mo where the Chinese and Korean American cuisine is very dear to my heart so it was kind of a “no-brainer” after I prepared that first menu.
Dragon Wings are only sold from 1 particular rice house on the west side of St. Louis city.
It may not be all that attractive on the outside nor may it feel all that safe, lol. But that doesn’t change the fact that inside the doors lies a golden menu of delicious St. Louis style delights. Growing up as a kid and not living far from the rice house, I had my fair share of those infamous wings. Throughout my professional career as a Chef, I had always thought it would be cool to recreate one of St. Louis biggest secrets.
Many years passed and many attempts failed but eventually, my trials would be rewarded.
It wasn’t until I had spent many years in the culinary industry that I had finally figured out a very close replica of the original recipe. Once I posted online it took social media by storm and from there The Black Dragon was born.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
I don’t believe anything successful started smoothly. I definitely had my fair share of obstacles to overcome. Try being the first Black man in the DFW to prepare Asian fusion cuisine in a time period where “support Black-owned business” is at its all-time peak. No team just yourself to start. No startup money, just the last paycheck from your last job. No government or state financial assistance. Now add the fact that you live in a one-bedroom apartment. Then combine the demand of what you’re trying to sell. After that realize that you have absolutely no idea of what you’re doing as an entrepreneur. How would you proceed?
I asked myself why the heck did I quit my guaranteed salary position to start hustling from my tiny apartment. My back was against the wall in many occasions but my years of training helped and I was able to battle through troubles and creativity find ways to survive. I am an artist first and a chef second and that’s what artists do. Nothing would stop me from becoming who or what I wanted to become at this point. My chips are cashed, it’s gone time.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
My talents extend far beyond Asian fusion cuisine. I have been cooking since the age of 4. It’s not a thing I learned but more so a gift I was born with. Knowing where I’ve come from and who I represent today plays a huge part in my will to become even better. I love the presentation of a plate once everything has come together and taking the perfect angled shot. I enjoy details, colors, and things that make a plate pop. Above all, though I love people and culture. Food separates us and also brings us together. We learn a lot from one another’s cuisine, music, films, etc., it’s all a part of art.
What I offer is an experience completely different from your traditional restaurants. I like to highlight and explain the difference between what is Soul Food and Black American Cuisine. Upon that understanding, I then take you on a journey of flavors and define what is flavor and its difference to seasoning. Hope you’re ready, please buckle up!
Contact Info:
- Email: LaChefJ.spears@gmail.com
- Instagram: www.instagram.com/LaBlackDragon
- Facebook: www.Facebook.com/LaBlackDragon
Image Credits
The Black Dragon LLC
