Jacob Williamson, a Dallas native and fourth generation Texan, is a graduate of the French Culinary Institute in New York City, where he began developing his cooking techniques and learning how to thrive in the orchestrated chaos of a kitchen.
Upon graduation, he began his professional culinary career working for the critically acclaimed Jean-Georges at his restaurant Jean-Georges Vongerichten in New York City. He served under the esteemed chef for a year before returning home to Dallas, subsequently dividing his time between Stephan Pyles and Charlie Palmerâs at The Joule.
Since joining the team at Five Sixty in 2008, to open the restaurant in Dallas, Williamson has spent more than six years with the Wolfgang Puck Fine Dining Group, starting as a line cook and advancing to sous chef within a yearâs time. 15 months later he went on to work under
Chef Scott Drewno at another Puck outpost, The Source in Washington, D.C. There he spent one year as sous chef refining his skills in Asian-fusion cuisine.
In 2013, Williamson relocated to Detroit to take on the role of chef de cuisine at Wolfgang Puck Pizzeria & Cucina. After a year of showcasing his culinary and leadership abilities in that position, he became the executive chef of both Wolfgang Puck Steak and Wolfgang Puck Pizzeria & Cucina at Detroitâs MGM Grand Hotel and Casino.
After two years in Detroit, Williamson was called home once again, this time to serve as executive chef of Five Sixty. In this role, Williamson brought his breadth of experience and tenure with Puckâs organization to Dallasâ iconic restaurant. In his previous position, Williamson skillfully executed Five Sixtyâs popular Asian-fusion menu and worked closely with Puck and Managing Partner/Executive Corporate Chef Lee Hefter to develop new seasonal tastes.
With over 15 years of experience and knowledge of Texas flavors and local ingredients, Chef Williamson has taken on a new venture as the Culinary Director for Hooper Hospitality Concepts which opened The Saint, an Italian-inspired steakhouse with an emphasis on Texas ingredients this past May on the Lower Gaston Avenue area. Furthering his passion and focus on partnering with Texas farming and ranching communities, Chef Williamson continues to support local purveyors, farmers, and ranchers at The Saint, while spotlighting seasonality ingredients which will be mirrored through the dinner and cocktail menu. The group also plans to open a number of additional concepts in DFW, including much-anticipated Night Rooster in the coming months.