In today’s episode of The Roadmap, host Lee Heisman is joined by Jackson Locklear, the owner of Graze Craze Sandy Springs, to discuss his unconventional path through the hospitality industry and how it culminated in acquiring a growing catering business.
Locklear was raised in a tightly-knit, matriarchal Southern family in South Georgia. Some of his earliest memories are working in the kitchen alongside his mother, helping her bake. Although he enjoys learning, he opted out of the traditional college path, preferring a hands-on, kinetic learning experience. He got his start in the hospitality industry by working in a cousin’s restaurant in Statesboro, Georgia, and he fell in love with cooking. Although he had a brief stint in culinary school, he gained most of his experience by working at different kitchens throughout the Atlanta area.
His first taste of high-end hospitality came with a job opportunity in the Hamptons. Despite already having executive chef experience, he stepped down and started in a lower position to gain credibility in the New York market. He worked his way up through the ranks and eventually became interim executive chef in a restaurant group.
Locklear highlights that building and maintaining professional relationships is critical, and they can unlock doors to unimaginable opportunities. Through one such connection, he landed a position as an opening chef at The Bazaar on South Beach, a restaurant owned by world-renowned chef José Andrés.
He later leveraged his high-profile culinary experience to take on consulting work across the U.S. While the work was fulfilling, he eventually shifted into corporate recruitment to make ends meet. His experience gave him a fresh perspective on business operations and professional discipline from his exposure to the engineers.
He eventually returned to Atlanta shortly before the pandemic hit. Reflecting on the industry, he notes the long-standing toxicity that had plagued hospitality nationwide. But during the pandemic, he saw a meaningful shift begin to take shape–one where that toxicity started to erode as people began to treat one another with more empathy and respect.
He resumed consulting, which eventually led him to catering. He fell in love with the client-facing, creative, and highly personalized nature of the work, which reignited his passion for food.
He also observed a broader economic trend: a generational shift in wealth, with many boomers preparing to retire and pass on their businesses. He began looking for a catering business with an established client base that he could learn from and grow. That search led him to Graze Craze. The franchise’s mission and values aligned with his own, and he pursued the opportunity when he found a location for sale. He officially took ownership in late January and opened for business on March 17.
Locklear’s journey from a Southern kitchen to executive chef roles, consulting work, and, ultimately, franchise ownership reflects a deep commitment to growth, adaptability, and values-driven leadership. As he continues building Graze Craze in Atlanta, he brings with him not just culinary expertise but a renewed vision for what hospitality can look like—one that prioritizes relationships, creativity, and a healthier work culture.
"It's all about those relationships that you build throughout your entire life and career. I was fortunate enough to have surrounded myself with people who were much smarter than me and have been able to learn and grow in their stead." – Jason Locklear
