Jacques Larson

Chef
Jacques Larson

Charleston

About Jacques Larson

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.

My Venues

Accolades

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

Where I Go Out

Behind the Scenes

Speck wrapped and grilled SC
"Speck wrapped and grilled SC peaches, shaved fennel, Gorgonzola crema, aged balsamic #holycityeats"
instagram icon
Pan seared Atlantic Halibut,
"Pan seared Atlantic Halibut, Jimmy Red polenta cakes, #slowfood"
instagram icon
Gorgonzola sformato, SC
"Gorgonzola sformato, SC peaches and plums, #chseats"
instagram icon
What!? Platters of house made
"What!? Platters of house made pastries going quick! Happy Mother’s Day #johnsisland"
instagram icon

At My Venues