INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Jacksons Restaurant + Bar
1000 Corporate Dr., Canonsburg;
724.743.5005, experiencejacksons.com
carving to overseeing schedules.
He took me under his wing and
pressured me to achieve the most that
I can.
On the Menu: A unique open kitchen that
includes a brick oven and wood fire grill
preparing artful new American cuisine. The
menu changes seasonally for the freshest
produce and seafood. Signature dishes
include crab cakes, Famous Shrimp and
Chorizo Chowder, Creekstone Beef and the
freshest seafoods.
What kitchen tool can’t you live
without?
My favorite kitchen tool would have
to be the kitchen tongs. They have
become an extension of me and they
serve many purposes.
Why did you become a chef?
I originally went to college to
become a history teacher, but I
didn’t really like the environment.
So I started working at a
restaurant and I loved the atmosphere and how
fast-paced it was—and here I am today.
QA
What led you to work at Jacksons?
I came to Jacksons three years ago to work for the
chef at that time. He left shortly after I started and
then I moved into the position.
Who has influenced your cooking the
most?
I would have to say a chef I worked for at Rivers
Casino, Matthew Eaton. He was like a father
to me. He taught me so many things, from ice
The dining room at Jacksons.
What is your best cooking advice
for a novice?
The best advice I can give to a novice
is: This industry is not