Five Sixty by Wolfgang Puck has appointed Jacob Williamson as Executive Chef to take over the kitchen at the master chef’s Asian-inspired fine dining restaurant. Williamson brings ten years of experience in the kitchen and a tenured career within Wolfgang Puck Fine Dining Group to his new role at the restaurant located in the popular Dallas landmark, Reunion Tower.
Williamson, a Dallas native and fourth generation Texan, is a graduate of the French Culinary Institute in New York City. 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.
Williamson joined the Wolfgang Puck team at Five Sixty in 2008, to open the restaurant in Dallas. He 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. Honing his skills at another Puck outpost, The Source in Washington, D.C., Williamson spent one year as sous chef refining his skills in Asian-fusion cuisine before relocating 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.
Williamson now returns to Five Sixty as executive chef, bringing his breadth of experience and tenure with Puck’s organization to Dallas’ iconic restaurant. Diners can expect the same bold flavors and attention to detail the restaurant has exhibited for the past six years.
In this position, Williamson will skillfully execute Five Sixty’s popular core menu and will work with Puck and Managing Partner/Corporate Executive Chef Lee Hefter to develop new seasonal tastes. Williamson looks forward to bringing his knowledge of Texas flavors and ingredients to the distinguished Dallas restaurant.