Jason Choctaw Hall is a Baton Rouge native with deep roots in Louisiana’s culinary and music communities. Raised cooking alongside three generations of women, he built his career leading respected Baton Rouge kitchens, including historic local institutions and elite teams at the Baton Rouge Country Club under Chef Martin Klier and Chef Jeramie Janice. He later earned the “Taste of Gulf Breeze” Golden Spatula award three consecutive years while working at The Blake at Gulf Breeze on Florida’s Gulf Coast.

After returning to Louisiana, Hall took over operations at On The Half Shell in Prairieville, where he reshaped the restaurant’s culture, moved from chef to general manager, and became talent buyer for its live music program. He then served as Food and Beverage Director at the Hilton Capitol Center in downtown Baton Rouge and helped found The Tunnel, the speakeasy beneath the historic Huey P. Long tunnel. Beyond the kitchen, he also owned the Harvest Moon Listening Room and founded the Baton Rouge Funk Fest.

Known for his commitment to community, Hall has used food and music to bring people together—from feeding hundreds during the 2016 Louisiana flood to creating memorable live music experiences. He currently serves as Senior Kitchen Manager/Chef at Don’s Seafood in Metairie, where he continues to celebrate Louisiana culture through hospitality, rhythm, and cuisine.