Joseph Jacobson

Events

The Art Institute of Charleston Presents Salute to Charleston’s Chefs: Opening Night Party
Perfectly Paired Dinners
Restaurant:Oak Steakhouse
Address:17 Broad Street, Charleston, SC

Joseph Jacobson serves as Executive Chef de Cuisine under Jeremiah Bacon at Oak Steakhouse. Owned and operated by The Indigo Road restaurant group, Oak Steakhouse presents classic steakhouse fare in an impeccable setting on downtown Charleston’s historic Broad Street.

Jacobson began his career in 1996 working as a bus boy at Med Deli. During this time, he acquired a general knowledge of restaurant positions that allowed him to develop a vision for his future. Jacobson began working at Oak Steakhouse as a server assistant and expediter from 2004 to 2006 honing his skills cooking at the James Beard House in 2005 and participating in various charity events. From 2006 to early 2007, he cooked at the Carolina Yacht Club, where he was able to successfully progress through every position in both the banquet kitchen and the fine dining restaurant. He gained skills and techniques that prepared him for his return to Oak Steakhouse in 2007, where he began as Sous Chef and quickly advanced to Chef de Cuisine. Jacobson left Oak in 2009 for a role as Executive Chef of 17 North, located in Mount Pleasant, S.C., but missed his roots and soon returned to the beloved steakhouse in summer of 2010.

Jacobson developed an appreciation for food at a young age, leading him to pursue a career in the hospitality industry. Inspired by large family dinners hosted by his grandmother, Jacobson grew up in a family that held a deep appreciation for food. Watching them, he cultivated a genuine love for cooking and Southern hospitality. A native of Charleston and a regular attendee of oyster roasts and large cookouts, Jacobson learned to experiment with Southern cuisine.

Jacobson’s strength rests on his strong work ethic, motivated by his desire to pursue the highest standards for both himself and his employees. He continually seeks to improve both efficiency and quality, while maintaining strong ties in his flourishing kitchen. Jacobson’s pursuit of excellence is evidenced in his numerous accomplishments. Jacobson has received the highest honor of cooking at the James Beard House on four occasions and preparing food at the De Gustibus Cooking School. Furthermore, he has prepared dinners at the Australian embassy, the Hearts Ball in Washington D.C., the Vero Beach Food and Wine Festival, the Charleston Food and Wine Festival, and Charleston’s From Darkness to Light Ball and Chef’s Feast.

In addition to his duties as Executive Chef at Oak Steakhouse, in early 2010 Jacobson also became the chef and owner of Jake’s, his father’s gourmet coffee shop on Broad Street, which serves fresh salads, sandwiches and baked goods in addition to fine coffees and teas.