Number of Years in Pensacola:
10 years in Pensacola, 25 years along the Gulf Coast
Job Title; Restaurant:
Chef/Restaurateur at Jackson’s
Style of Cuisine:
Southern–influenced American
Education:
School of hard knocks/Culinary Institute of America
1977
What was your first job in the industry?
Washing dishes, of course.
Did you have a mentor? If so, who, and what did he/she teach you?
Several. Chef Paul Bocuse. He changed the face of Haute Cuisine to Modern cuisine. I wanted to be as great as he was. He was my inspiration for taking the industry seriously. Tally Witcoski, who was my boss at Les Saison’s in Destin. Fresh out of CIA, he threw most of the textbook concepts out the window and introduced me to the real world at 28. Even though I wasn’t French, he knew I could do the job. Edna Lewis, the Grand Dame of Southern Cuisine, who I had the opportunity to work with six times. She taught me the fine appreciation for biscuit making, cooking collard greens, soaking and slow cooking grits in milk, and surrounding myself with sincere, food-passionate people.
How did you end up in Pensacola?
I first became aware of Pensacola in Surfer magazine. I was fascinated with a young Yancey Spencer who surfed hurricane swells at Pensacola Beach. I drove from Destin to Pensacola for two years working on restaurant projects before deciding to move here in 1999. Something told me I would end up here.
Describe a typical workday:
I am usually at the restaurant at 8:30 a.m., six days a week, handling operational follow-ups and laying out detailed menu information for the week with my chefs. I orchestrate the lunch and dinner shift, I fine-tune food and service operations, and I greet and thank my customers as often as possible.
Describe your favorite day off:
Most anything outdoors — going to the beach with my family, spending time working outside.
Tell me your favorite comfort food and why.
Osso Buco. I have been making it along the coast for 20 years. It’s difficult for anyone to let me take it off the menu. It’s the quintessential comfort food — tender veal falling off the bone and accompanied by traditional risotto.
What is the most rewarding part of being a chef?
Pleasing my customers, mentoring young culinarians, giving sound advice, setting a good example and giving back to the community.
What is your favorite thing to cook for guests from out of town, and why?
I'd serve fresh Gulf Coast seafood and a good steak, maybe grill some marinated vegetables and sweet corn. If they don’t eat meat, they’re sure to enjoy the seafood and fresh vegetables.
What do you feel is unique about the culinary personality of the region?
Decades ago, we were barely on the culinary map. Now Pensacola has a very strong presence for established food destinations along the Florida Panhandle. We have the best and freshest seafood to choose from, and it’s my responsibility to keep rubbing out the “Redneck Riviera” reputation. We are close enough to Tennessee and Mississippi, Alabama and Georgia, to keep our food real, while appealing to both the locals and tourists alike. We can to enjoy a simple ripe peach from Alabama or a tropical boniata from South Florida.
What advice would you give aspiring chefs?
If you're serious about the industry, stay passionate and remain faithful to your goals. Make a 5-, 10- and 15-year plan. For career longevity, find a balanced lifestyle in work, family, relaxation and exercise. It's curious being called a celebrity chef — I don't really consider myself a celebrity. Remember to keep your ego in check. Only a small percentage of chefs actually become well-known celebrity chefs. Enjoy your career, learn as much as you can, travel while you’re single, share as much information as you can with others, enjoy the people and spread goodwill. Work hard. When times are tough, work harder!
