Jaja Makes a Chef Change, Management Planning Two New Restaurant Concepts for Intro in Ohio City

Developer Harbor Bay has partnered with chef Daniel del Prado of Minneapolis as part of upcoming projects.

by Douglas Trattner | Jul. 2, 2026 | 9:17 AM

Jaja at Intro | Courtesy Marina Goldi

Earlier this year, Jaja restaurant in Ohio City reopened following a 15-month hiatus with a new chef, overhauled concept and menu, and all the excitement that comes with starting a new chapter. But now, seven months later, the hospitality group that oversees all food and beverage at Intro is moving in another direction.

Last week, Minneapolis-based restaurant group JJJ Hospitality “parted ways” with executive chef Logan Abbe. Abbe says that he was completely blindsided by the move.

“I couldn’t get a straight answer as to why, and wasn’t even given any sort of documentation,” Abbe told Scene.

In advance of what JJJ is calling “Phase 2” at Intro, the restaurant group and developer Harbor Bay have partnered with Daniel del Prado on the project. Chef del Prado heads up the DDP Restaurant Group in the Twin Cities, overseeing a portfolio that consists of more than a dozen hot concepts in and around Minneapolis.

RELATED: Jaja Returns to Ohio City With a Reimagined Menu and Renewed Vision

The first shift is the announcement of Colin Eakins as Jaja’s new executive chef. Eakins has been an instrumental member of the Le Burger team since JJJ opened the Minneapolis location in 2024. Eakins will oversee day-to-day kitchen operations and collaborate with DDP on Jaja’s menu makeover, which will include new dishes and expanded offerings.

10 Best New Restaurants to Try in Cleveland and Northeast Ohio

Phase 2 includes the addition of two new restaurant concepts at Intro, which DDP will be announcing in the coming weeks. As part of this new partnership, the hospitality group will be looking at all public spaces at Intro to evaluate their design and function.

For more updates about Cleveland, sign up for our Cleveland Magazine Daily newsletter, delivered to your inbox six times a week.

Cleveland Magazine is also available in print, featuring immersive stories, helpful guides and beautiful photography and design.

Douglas Trattner

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.