Sheila Lucero Executive ChefA native of Denver, Colorado, Chef Sheila Lucero owes her love of cooking to her father, an avid cook and food connoisseur. She fell in love with the wonderful and varied cuisines of South Florida while earning a degree in Biology and playing soccer at Florida International University and, bent on becoming a chef, she returned home to CO to enroll at the Colorado Art Institute. She then joined the outstanding opening crew of Jax Fish House in Denver and rose through the ranks to become Chef de Cuisine in 2002. In 2009, she became the Executive Chef of Jax Fish House, and has since helped open additional and equally awesome Jax locations in Fort Collins, Glendale, and Kansas City.
Guided by a concern for the health of our oceans and the state of our global fish stocks, Sheila has spearheaded a sustainability program at Jax and LOLA to ensure that the seafood we serve is not only good for our guests, but also for the world we live in. Seafood is delicious, and we want it to last forever!
Under her guidance, we have partnered with the Monterey Bay Aquarium’s Seafood Watch, The Blue Ocean Institute, Fish Choice, and the James Beard Foundation’s Smart Catch among other sustainable seafood certification organizations to share important news in the ever changing world within our oceans. In June 2017, she was invited to Washington D.C. to meet with members of Congress and lobby for several key environmental policies that are up for renewal. She also participated in the James Beard Foundation’s 2017 Chefs Boot Camp for Policy and Change in Burlington, VT.
In 2018 She joined the LoLa family as Executive Chef, leading the kitchen into a new era of coastal culinary adventures with her contagious smile, inspiring creativity, and incredible commitment to sustainability.
Jerred Ashton Chef de CocinaBorn and raised in the Colorado Rockies, Jerred first fell in in love with the culture of the kitchen while in high school. After reading Anthony Bourdain’s Kitchen Confidential he knew for sure he wanted to be a chef and enrolled at Johnson and Wales University in Denver. He cooked alongside Chef Kevin Taylor and then staged at L20 in Chicago and Waterbar in San Francisco before joining the crew at Jax Fish House & Oyster Bar. After a couple years behind the burners at Jax in Kansas City, where he worked his way up the ranks to chef de cuisine, he moved back to sunny CO to join the crew at Lola. As the chef de cocina, he enjoys the hard work, the teamwork, the opportunity to learn something new everyday, and above all else, the chance to bring people together over delicious food and drinks.
When he’s not playing with fire and sharp objects at Lola, you’ll find Jerred cheering on the Rockies, playing in the mountains, or pranking his friends on his birthday (which happens to be on April 1st).