Chef Advocate Highlight: Jeremiah Bacon
January 8, 2021
Jeremiah Bacon, a James Beard Foundation semifinalist for Best Chef Southeast for three years in a row, is Executive Chef and Partner of Indigo Road restaurants The Macintosh and Oak Steakhouse. Bacon joined Charleston’s beloved Oak Steakhouse in November 2010 where he presents classic steakhouse fare in an impeccable setting on downtown Charleston’s historic Broad Street. Along with Indigo Road Restaurant Group managing partner Steve Palmer, Bacon brought new-American cuisine to an inviting Lowcountry table when they opened The Macintosh on Charleston’s upper King Street in September 2011.
The Macintosh, a James Beard Foundation semifinalist for Best New Restaurant in 2012, showcases a range of local flavors and ingredients throughout its dinner, bar and brunch menus. Under Bacon’s direction, The Macintosh was awarded the coveted recognition as a best new restaurant on Bon Appetit’s annual 50 Best New Restaurants list in August of 2012 and was named an Esquire magazine Best New Restaurant in America in October 2012.
A Charleston native and College of Charleston alumnus, Bacon attended the Culinary Institute of America (CIA) in Hyde Park, N.Y. After graduating from the CIA in 1999, Bacon moved to New York City where he worked for the legendary restaurant River Café. Bacon then joined the staff at Le Bernardin, the famed restaurant of chef Eric Ripert. In 2004, Bacon was part of the opening crew of Per Se, which earned Four Stars from the New York Times and Three Michelin Stars.
After 10 years in Northeast, Bacon returned to the Lowcountry first as executive chef of Carolina’s restaurant. He incorporated a local-first philosophy into his culinary practices by building strong relationships with local farmers and fisheries. When he joined The Indigo Road Restaurant Group, Bacon brought these relationships with him to Oak Steakhouse, and added his personal touch to the menu, taking it in a progressive, yet local direction. He continues to bring that same creativity to the kitchen of The Macintosh, with the goal of new-American cooking rooted in the tradition of Lowcountry favorites.
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