Chef Jasmine- Owner/Executive Chef

 Chef Jasmine grew up in Baltimore, MD and discovered her love for oysters at the tender age of seven. She was introduced to them by her father, with whom Jasmine would regularly enjoy eating oysters with. Her father also taught her to how shuck them very shortly after. 

Her love for adventure and passion for food sparked the creation of her first restaurant concept; The Urban Oyster. Jasmine’s goal is central to her business: to introduce oysters to friends, family and peers who were apprehensive about the texture of raw seafood, specifically oysters.

In 2017, Jasmine opened the first female, Black owned oyster bar in the United States, The Urban Oyster. Her restaurant represents various things; it's a movement for those who prefer quality food in a relaxed and less pretentious atmosphere.

Shortly after opening its doors, The Baltimore Sun nominated Jasmine’s cream of crab soup for the best in the city and in 2019 the restaurant was dubbed The Best Raw Bar by the Baltimore Magazine.

At the height of a global pandemic in 2020, Jasmine opened her second restaurant, The Urban Burger Bar, and quickly received the Best Burger nomination within a few short months after opening. Jasmine was named to the 25 Women To Watch by The Baltimore Sun in both 2019 and 2021. She has competed on Food Network’s Guy’s Grocery Games and Chopped. She has also been featured on the Cooking Channel for The Urban Burger Bar. In 2021, she created her very own private label of oysters, Ice Aprons™️ slated for distribution in 2024. 

Jasmine’s love of community and food inspires each concept that she creates.

Chef Malcolm Sizer- Executive Sous Chef

With over a decade of food and beverage experience ranging from farm style to fine dining, Malcom is a welcomed addition to the TUO family. 

His passion for food started at a young age as he remembers  weekends he spent with his grandmother in Baltimore , MD as a child, watching her prepare food. Asking questions and admiring simple nuances, like battering fish in a brown paper bag. Through family fellowship, he developed a love of food!

During his studies at culinary school in Northern California, he combined his passion for travel and food. As part of his learning, he was given the opportunity to work on the Kendall Jackson estate where he learned the art of food and wine pairing. In California, he learned the true meaning of farm to table and always uses local ingredients in his menus. 

For eight years, he worked in some of California's best restaurants and for a short stint in Portland, Oregon. Now, he has brought what he learned to Baltimore. A personal chef business that somehow always led him back to the west coast eventually led him to open a restaurant at the top of the four seasons. 

Malcolm aims to bring rustic cuisine back to Baltimore , Maryland, with his farm-to-table style.