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.