Jack Carson

The Climb

Executive responsibility is the shape of Jack Carson’s career. Carbone in Hong Kong, Hong Kong (from 2021) marked his first turn in that frame, with a title that demands control and consistency. Black Sheep Restaurants in Hong Kong, Hong Kong (2021–2024) extended that work across a larger operation, while Epicurean Group in Hong Kong, Hong Kong (2024–2025) put him in a group role with broader oversight. Hive Bakery and Cafe in West Palm Beach, Florida (2025) was the most recent consultancy, shifting the work into a different setting without changing the practical base underneath it. Across those posts, the pattern is steady: kitchen leadership, service discipline, and an economy of approach.

Today

The finished dish follows the same plain logic as the mise en place. “I usually bake them in a chicken stock or beef stock,” Jack Carson says, and the method is direct: use the stock to carry the meatball, build depth without ornament, and let the result come from technique rather than display.

Signature

The signature list sits in a familiar register: Po Boy, Truffle Eggs Crostini, Truffle Fettuccine with Sardinian butter, and Ricotta Tortellini. Read together, they show a kitchen that can move between casual comfort and richer, more composed plates without losing its footing. The range is there, but the throughline is consistency in texture, balance, and ease.

In Their Words “I often use off cuts and certain things that are laying around the kitchen.” “I usually bake them in a chicken stock or beef stock.”

Recognition

The listed specialty is meatballs, and that it frames the work as technique plus economy. Jack Carson’s approach is grounded in using trim, stock, and practical judgment; it is a clear example of how a tight brief can still hold real craft.