Jacques Larson has been working in kitchens for over three decades and in Charleston, SC for twenty five of those years. Overseeing two of Charleston's most beloved restaurants, The Obstinate Daughter and Wild Olive, Jacques' focus is primarily Italian with Lowcountry influences. Working from a simple and seasonal model, the food at both restaurants reflects not only a farm to table ideology, but a table to farm cycle in which restaurant food waste is composted and reused in Charleston's farming community.
In addition, Jacques has been a longtime supporter of local causes and fundraisers. As Chef Chair of The Lowcountry Food Bank's Chef's Feast, a board member of Charleston Wine and Food, and longtime member of Slow Food Charleston, Chef Larson takes great pride in being an active agent that helps shape Charleston's food system, promoting biodiversity and food security and equity in the Lowcountry. A James Beard semifinalist for Best Chef Southeast, in 2019, Jacques is grateful to be able to work with inspired and focused professionals daily and to be able to call Charleston and its magnificent food and beverage community home.