Years of Participation
To further his culinary career, he moved to Charleston, SC, to attend The Art Institute of Charleston. After graduating in 2010, Jacob worked at Carolina’s where he gained experience in every area of the kitchen. Carolina’s was also where Jacob met chef Jeremiah Bacon. He then joined Bacon in moving to Oak Steakhouse. This opportunity led Jacob to become part of the opening team for The Macintosh in 2011. Jacob was named chef de cuisine in 2013, and over the next four years further extended his influence on the menu and overall creative approach. In October 2017, Jacob was promoted to executive chef of the nationally lauded restaurant.