Jeremiah Bacon joined Charleston’s beloved Oak Steakhouse as executive chef and partner in November 2010. 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.
A Charleston native and College of Charleston alumnus, Bacon attended the Culinary Institute of America (CIA) in Hyde Park, N.Y. After graduating from the CIA in 1999, Bacon moved to New York City where he spent 10 years working for legendary restaurants such as River Café, an award-winning riverfront restaurant in Brooklyn, N.Y., and ILO in midtown. Bacon left ILO to join the staff at Le Bernardin, the famed seafood restaurant of celebrity chef Eric Ripert. In 2004, Bacon was part of the opening crew of Per Se, which along with Le Bernadin, earned four stars from The New York Times and three Michelin stars.
When Bacon returned to the Lowcountry in 2007 as executive chef of Carolina’s, he passionately incorporated a local-first philosophy into his culinary practices by building strong relationships with local farmers and fisheries. Bacon brought this philosophy with him to Oak Steakhouse, and added his personal touch to the menu, taking it in a progressive, yet local direction.
The Macintosh is where Executive Chef Jeremiah Bacon, a three-time James Beard semifinalist, merges his exceptional technique-driven fare with locally sourced ingredients for a modern American experience. The menu, which changes daily, is rooted in the South, relying on the bounty of the Lowcountry’s farms and waterways to inspire unique items like Mark Marhefka’s seared grouper, a seasonal gnudi and stuffed Manchester Farm quail. The deckle, bone marrow bread pudding and the Mac burger have quickly become go-to favorites of the Macintosh’s loyal patrons. A unique seafood charcuterie program showcases fresh items like wreckfish head rillettes, grouper bologna and triggerfish brandade.