Founded in 2018 by Chef Jacquelyn “Jackie” Jackson and her family, Jackie’s Place grew from a home dining table into a South Bay institution. Their authentic soul food and traditional barbecue began as a catering service and eventually led to the opening of their first storefront, Baby Jackie’s, in San Jose Japantown. As the enterprise scaled, Chef Jackie’s daughter, Kiana Jackson, and the entire family operated all-hands-on-deck—with roles spanning executive operations, kitchen leadership, mixology, and pitmaster duties.
In 2025, the family expanded downtown with a second location in the SoFA District on South First Street. Operating in the neighborhood brought Jackson into close alignment with neighboring Black-owned businesses, including Nirvana Soul, Ashy Aromas, and St. Clair Market. These neighborly connections laid the groundwork for Soul Street, a collective formed to highlight, centralize, and celebrate Black ownership and cultural presence in the SoFA District.
In this conversation, Jackson talks about transitioning from corporate event management to the family business, how her time in Atlanta shaped her vision for Black-owned corridors, and the collaborative work behind Soul Street and From Ivory to Onyx in downtown San Jose.
Soul Street presents From Ivory to Onyx, on Sunday, September 6, 5–10p on South First Street, featuring a collaborative five-course meal prepared by Chef Jackie, Jalen, Chephew, Ware, and Chef Leilani with pairings from The Continental, live painting by Tyler Gordon, Derrick Bell, and Akeem Raheem, and live music benefiting local scholarships.
43:16
50:47
42:54
30:33
1:04:30