Jacques Larson at The Obstinate Daughter

Bio

In 1996, Jacques Larson moved to the Lowcountry from Iowa City. The Iowa grad had cooked his way through college and had the good fortune to help open Peninsula Grill in 1997. Other than a short stint with Jim Noble in 2002-03, Jacques has made Charleston his home. He has been at the helm of a few restaurants during that time, but in 2009, Jacques united with Doug Godley and the Team at Wild Olive. Years of dedication and persistence seemed to come together for the chef on John’s Island. Working with Jason Parrish to create one of Charleston’s favorite restaurants has given Jacques a true sense of accomplishment. It also sparked the two to help conceptualize Wild Olive’s sister restaurant with Doug Godley. Bringing together some of Jacques’ favorite cooking styles and influences, the food of The Obstinate Daughter is an accumulation of 20+ years of working in the hospitality industry.

Accolades

  • Great Regional Chefs of America Dinner
    James Beard House
  • The Ultimate Critics Dinner
    Charleston Mag

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Craig Deihl reviews Shrimp roll with grit fries at The Obstinate Daughter
$$ | Southern, | Pizza, | Modern, | American
Sullivans Island
1 Review
"Prepared like a lobster roll with a creamy mayo sauce on a soft hot dog bun. It’s served with amazing Geechie Boy grit frites that are a spin-off of chips. They’re kind of like polenta fries. Tip: make a reservation—they stay busy. If you are just looking for a quick bite, sit at the bar. For a more leisurely meal, dine in the dining room... it has a beautiful view and the décor is awesome, too."