Jacques Larson

The Path

Restaurant cooking at Mercato in Charleston, South Carolina, is where Jacques Larson’s career took shape with pace and discipline. That early kitchen setting sharpened the habits that matter most in service: focus, consistency, and the ability to hold a line under pressure. From there, the work moved forward on a steady track, with Charleston as the ground that first defined his approach. Current responsibility is split across Wild Olive and The Obstinate Daughter, where Jacques Larson serves as chef in two separate kitchens. Those roles keep him inside the daily work of both cooking and hospitality, with each service reinforcing the other. The early discipline built in Charleston now shows up as a method that stays rooted in place while moving cleanly between rooms, rhythms, and teams.

The Work Today

Running across restaurant cooking and hospitality oversight requires more than menu execution. In Jacques Larson’s case, the work sits at the meeting point of precision and stewardship: the plate has to land, and the room has to hold together around it. That balance shapes the tempo of the day, tying kitchen discipline to the broader flow of service.

Signature

Geechie Frites, Frogmore chowder, and Italian-style shrimp and grits mark the range of Jacques Larson’s cooking. Each dish sits in a different register, from crisp and familiar to bracing and layered, but all three point back to a kitchen vocabulary shaped by place and by Italian influence. The combination shows a chef working comfortably across textures and traditions, without losing the local frame that gives the food its character.

In Their Words “My favorite style of food to cook, I would say it will always be Italian.”

Acclaim

James Beard Award nominee and Wine Spectator Award of Excellence (2024) are the recognitions attached to Jacques Larson’s work. Together, they point to a body of cooking that has earned outside notice while remaining grounded in the day-to-day demands of restaurant service. The honors sit on top of a career built through disciplined kitchen work, hospitality, and a consistent commitment to Italian food.