Five Sixty by Wolfgang Puck
Jacob Williamson, a Dallas native and fourth generation Texan, is a graduate of the French Culinary Institute in New York City, where he began developing his cooking techniques and learning how to thrive in the orchestrated chaos of a kitchen. Upon graduation, he began his professional culinary career working for the critically acclaimed Jean-Georges at his restaurant Jean-Georges Vongerichten in New York City. He served under the esteemed chef for a year before returning home to Dallas,subsequently dividing his time between Stephan Pyles and Charlie Palmer’s at The Joule.
Since joining the team at Five Sixty in 2008, to open the restaurant in Dallas, Williamson has spent more than six years with the Wolfgang Puck Fine Dining Group, starting as a line cook and advancing to sous chef within a year’s time. 15 months later he went on to work under Chef Scott Drewno at another Puck outpost,
The Source in Washington, D.C., where he spent one year as sous chef refining his skills in Asian-fusion cuisine. In 2013, Williamson relocated to Detroit to take on the role of chef de cuisine at Wolfgang Puck Pizzeria & Cucina. After a year of showcasing his culinary and leadership abilities in that position, he became the executive chef of both Wolfgang Puck Steak and Wolfgang Puck Pizzeria & Cucina at Detroit’s MGM Grand Hotel and Casino.
After two years in Detroit, Williamson was called home once again, this time to serve as executive chef of Five Sixty. In this role, Williamson brings his breadth of experience and tenure with Puck’s organization to Dallas’ iconic restaurant. In this position, Williamson skillfully executes Five Sixty’s popular Asian-fusion menu and works closely with Puck and Managing Partner/Executive Corporate Chef Lee Hefter to develop new seasonal tastes and incorporating his knowledge of Texas flavors and local ingredients.