EPISODE · Feb 5, 2019 · 50 MIN
Episode 74: Jacob Clark
from The Line
Jacob Clark grew up in Texas and moved to New York with the dream of learning from the city's best chefs. He has worked Cafe Grey under Gray Kunz, Dovetail with John Fraser, Acme under Mads Refslund, and most recently Carbone. He's also worked as a lobsterman to gain firsthand knowledge of seafood sourcing. At Maison Premiere where he serves as the Executive Chef, he has brought his own Cajun influenced style and love for seasonal seafood to the popular Brooklyn restaurant and cocktail bar. Photo courtesy of Maison Premiere 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.
What this episode covers
Jacob Clark grew up in Texas and moved to New York with the dream of learning from the city's best chefs. He has worked Cafe Grey under Gray Kunz, Dovetail with John Fraser, Acme under Mads Refslund, and most recently Carbone. He's also worked as a lobsterman to gain firsthand knowledge of seafood sourcing. At Maison Premiere where he serves as the Executive Chef, he has brought his own Cajun influenced style and love for seasonal seafood to the popular Brooklyn restaurant and cocktail bar. Photo courtesy of Maison Premiere 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.
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Episode 74: Jacob Clark
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