Raymond Jackson is the corporate chef of the Center of Excellence for Electrolux Professional Group, where he leads culinary innovation, product demonstration, and training for one of the world’s leading commercial foodservice equipment manufacturers. He is a graduate of Georgetown University’s McDonough School of Business with a B.S. in business administration in accounting. Jackson built upon that analytical foundation across a diverse culinary career spanning kitchens in Miami, New Orleans, New York City—including Danny Meyer’s Union Square Hospitality Group, a “Don’t Miss” rating from the New York Times for his cuisine at Alvin and Friends, and international operations across Grand Cayman.

He recently earned a Master of Arts in gastronomy from Boston University, with graduate study in European tourism sustainability and cross-cultural intelligence completed across Paris, Barcelona, Rome, and Amsterdam. Jackson brings to the panel a rare integration of financial acumen, culinary mastery, and strategic business thinking that reflects the breadth of options a Georgetown education makes possible.