Born in Idaho and raised in Connecticut, Jacovino later moved to Pittsburgh where he began his culinary career during his teenage years, working in kitchens throughout the city. In 2005, a week after high school graduation, he accepted a position as garde manger at the AAA Five Diamond Nemacolin Resort where he refined his skills and continued cultivating his passion for the industry. That passion coalesced into a clear vision during Jacovino’s time as sous chef at the Mirbeau Inn & Spa in New York when he was introduced to former Empire State South executive chef, Ryan Smith. Smith became a mentor and the impetus behind Jacovino’s subsequent move to Georgia.
In 2010, Jacovino headed south where he honed his talent further under the tutelage of celebrated chefs such as Linton Hopkins, Hugh Acheson and Smith in the nationally acclaimed kitchens of Restaurant Eugene and Empire State South in Atlanta. During Jacovino’s time as executive sous chef at Empire State South, Acheson recognized his passion for the industry and unwavering worth ethic, ultimately giving Jacovino the opportunity to live and cook in Italy for six months. From an apprenticeship with a Venetian pizzaiolo to learning the pasta-making techniques of Puglia and studying under the famed culinary family, the Valdiserri’s, Jacovino’s stint in Italy inspired a deep connection with Italian cooking and Neapolitan culture.
Upon returning to Georgia in 2013, Acheson appointed Jacovino to executive chef at his flagship restaurant, Five & Ten in Athens. One year later, they opened The Florence together in Savannah where Jacovino conceptualized the menu and led day to day operations. More recently, Jacovino was the opening chef proprietor of the 1540 Room inside Savannah’s historic DeSoto Hotel.
In 2019, Jacovino opened Pizzeria Vittoria Napoletana, his first solo venture where his deep appreciation for the Slow Food movement and Italian cuisine is on display in his prized naturally-leavened pizzas.