Episode 73: Marcus Jacobs
Episode 73 of the The Line podcast, hosted by Heritage Radio Network, titled "Episode 73: Marcus Jacobs" was published on December 11, 2018 and runs 53 minutes.
December 11, 2018 ·53m · The Line
Summary
Today's guest is Chef Marcus Jacobs from Ohio. He began cooking professionally at 18. He has cooked in San Francisco’s Zuni Cafe and also spent time traveling through southern Japan, working on farms and learning regional Japanese home cooking. Upon returning to the states he found himself in New Orleans and spent six working under James Beard Award-winning Chefs Donald Link, Ryan Prewitt and Rebecca Wilcomb. Marjie’s Grill, opened in Dececember of 2017 has been described by the New Orleans Advocate as Southern cooking that recognizes lemongrass, fish sauce and Thai basil as newer contributions to what constitutes the South. Bon Appetit chose is as one of the Top 50 best new restaurants in America in 2017. The Line is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Episode Description
Today's guest is Chef Marcus Jacobs from Ohio. He began cooking professionally at 18. He has cooked in San Francisco’s Zuni Cafe and also spent time traveling through southern Japan, working on farms and learning regional Japanese home cooking. Upon returning to the states he found himself in New Orleans and spent six working under James Beard Award-winning Chefs Donald Link, Ryan Prewitt and Rebecca Wilcomb. Marjie’s Grill, opened in Dececember of 2017 has been described by the New Orleans Advocate as Southern cooking that recognizes lemongrass, fish sauce and Thai basil as newer contributions to what constitutes the South. Bon Appetit chose is as one of the Top 50 best new restaurants in America in 2017.
The Line is powered by Simplecast
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Similar Episodes
Apr 13, 2026 ·23m
Apr 13, 2026 ·20m
Apr 13, 2026 ·2m
Apr 13, 2026 ·13m
Apr 13, 2026 ·26m
Apr 13, 2026 ·40m