i. Biography
From Louisiana, Jack Carson works in a meatball specialty that is built on thrift, not flourish. “I often use off cuts and certain things that are laying around the kitchen,” he says, and that line does the explaining: the craft is about using what is there, reading the kitchen honestly, and letting restraint carry the flavor.
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.
Career - Executive Chef — Carbone, Hong Kong, Hong Kong (from 2021) - Executive Chef — Black Sheep Restaurants, Hong Kong, Hong Kong (2021–2024) - Group Executive Chef — Epicurean Group, Hong Kong, Hong Kong (2024–2025) - Consultant — Hive Bakery and Cafe, West Palm Beach, Florida (2025)
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.
FAQ What is Jack Carson's current role? As of 2026, Jack Carson is Executive Chef. Where did Jack Carson work before? Jack Carson's earlier career included Carbone, Black Sheep Restaurants, and Epicurean Group.
