We’re looking forward to introducing you to Jimmy Chill. Check out our conversation below.
Jimmy, we’re thrilled to have you with us today. Before we jump into your intro and the heart of the interview, let’s start with a bit of an ice breaker: What are you most proud of building — that nobody sees?
The inner rhythm.
People see the food, the events, the energy — but they don’t see the engine. The quiet discipline. The late nights spent refining ideas no one’s asked for yet. The mental rewiring it took to move from “what’s expected” to “what feels true.”
That rhythm is what’s driving No Manners, my new solo summer pop-up project. No investors, no safety net, just me, the food, and the experience I’ve always wanted to create. It might look like a rebellious dinner party on the surface, but underneath, it’s years of silent work finally speaking out loud.
Can you briefly introduce yourself and share what makes you or your brand unique?
I’m Jimmy Chill, a chef, experience curator, and hospitality chef based in Miami. Through my brand Chill’s Table, I offer private chef services, curated catering, and custom events for clients who want more than just good food, they want a vibe, a memory, something intentional. I also consult behind the scenes for restaurants and food concepts, helping them refine their menus, operations, and storytelling. I’m currently juggling two client projects in that space while continuing to build my own path.
In addition to all that, I’m pouring every drop of my creative energy into No Manners, a deeply personal, one-man summer pop-up from July-September. It’s rooted in Galilean cuisine with global nods, shaped by instinct, and unapologetically free of rules. No investors, no fluff, no overthinking – just bold, honest food and the kind of energy you can’t fake.
Everything I do, whether it’s private dining or public experiences, revolves around one thing: creating something real, with zero pretension and full intention.
Appreciate your sharing that. Let’s talk about your life, growing up and some of topics and learnings around that. Who saw you clearly before you could see yourself?
Tony El-Azar, my first mentor, and the man who ran Baladna, a small restaurant perched atop a hill in my hometown. He created something raw and unforgettable: a space rooted deeply in Arab tradition, but never afraid to bend the rules just enough to make it feel personal, alive, and completely its own.
I was just a kid in his under his wing, unsure of my place, but he saw the fire before I did. He challenged me, trusted me, and never watered anything down. He showed me that food doesn’t need to be perfect, it needs to be honest. That belief shaped everything I am now.
In many ways, No Manners is built on his shoulders. It’s that same spirit, tradition as a foundation, not a cage. Bold, generous, and a little wild. Just like him. It’s not just a pop-up, it’s a way to preserve his memory.
RIP, Tony.
If you could say one kind thing to your younger self, what would it be?
You’re not too much, you’re just early.
All that fire, all that emotion, all those ideas that don’t fit into neat little boxes, they’re not flaws. They’re the blueprint. Keep going, keep messing up, keep feeling everything deeply. One day, that chaos will become your compass.
I think our readers would appreciate hearing more about your values and what you think matters in life and career, etc. So our next question is along those lines. What’s a belief or project you’re committed to, no matter how long it takes?
I’m committed to building a body of work that redefines what food experiences can feel like, honest, layered, instinctive, and personal. Not just restaurants, but creative spaces where culture, memory, and chaos coexist in beautiful ways.
Chill’s Table and No Manners are just a showcase, stepping stones in a carefully laid-out path. One is rooted in service and intimacy, the other in rebellion and emotion. Together, they form the foundation for the larger creative concepts I’m working toward. Projects that may take years to fully realize, but are being built with intention, one experience at a time.
Okay, we’ve made it essentially to the end. One last question before you go. Are you doing what you were born to do—or what you were told to do?
I tried doing what I was told, follow the rules, stay in line, make it palatable. It never fit.
What I’m doing now goes beyond food. It’s how I translate memory, instinct, and emotion into something people can actually feel. Whether it’s a dish, a space, or an experience, it all comes from the way I see the world. The textures, the tension, the silence between flavors.
I was born to create, not just cook. And part of that journey was learning every rule, not to follow them, but so I could break them just right. That’s where the magic is. That’s where I feel most alive.
Contact Info:
- Website: https://chillstable.com/nomanners
- Instagram: https://instagram.com/jimmychillo
Image Credits
James Jackman
