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Jabias Lucy has an extensive work history in the hospitality industry. Jabias started their career in 2011 as an Assistant Kitchen Manager and Lead Cook at Reddings Restaurant. Jabias then worked as a Customer Relations Associate at Ghost Armor and a Prep Cook at Holiday Retirement in 2012. In the same year, they also worked as a Banquet & Events Server at Loews Hotels, where they maintained dining standards and served at special functions and events.

In 2013, Jabias worked as a Banquet Chef at Fisher Island Club and then briefly as a Banquet Chef at Hyatt Regency in 2014. Jabias also worked as a Culinary Voyager at Marriott International from 2014 to 2015.

From 2015 to 2019, Jabias held the position of Executive Chef at Interstate Hotels & Resorts, where they showcased their culinary expertise and managed kitchen operations.

In 2019, Jabias became an Executive Management Consultant at Strategic Solution Partners, where they currently work.

Jabias Lucy began their formal education at Rancocas Valley Regional High School, where they completed the Regular/General High School/Secondary Diploma Program from 2006 to 2010. After graduating from high school, they attended Atlantic Cape Community College from 2010 to 2012, earning an Associate of Arts and Sciences (A.A.S.) degree in Culinary Arts/Chef Training. Following this, they pursued further education at Johnson & Wales University from 2012 to 2014, obtaining a Bachelor of Science (B.S.) degree in Food and Beverage Management/ Culinary Arts.