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John T. Jackson

Co-Executive Chef & Co-Owner of CHARCUT

Co-Executive Chef & Co-Owner of CHARCUT Roast House Chef Jackson's creativity and a community-oriented and business-savvy approach melded with a genuine love for Canada's finest produce and suppliers. Chef Jackson has helped change Calgary's culinary dynamic. His trademark alley burgers created a social media stir and attracted urban foodies as a late-night phenomenon.

His vision-executed led to CHARCUT's inclusion as one of the Top Ten 2010 New Restaurants in Canada by enRoute magazine, evidence that his talent in the kitchen has not gone unnoticed. In 2005, Chef Jackson ventured to San Francisco as Executive Chef of the St. Regis Hotel. Opening this prestigious hotel and obtaining the Mobil 5-Star Award each year he was there were monumental occasions in Chef Jackson's career. While traveling through Europe in 2008 and 2009, Chef Jackson staged and trained at some of the world's top rated restaurants, including London's River Café, Le Jardin des Cygnes in Paris, and at a small local butcher shop in Italy's Marche region, perfecting his techniques by learning from the masters of the craft. In 2010, he opened CHARCUT Roast House.
About CHARCUT Roast House Led by global culinary adventurers and proven trend cultivators, John Jackson and Connie DeSousa, CHARCUT is one of Canada’s most lauded restaurants. A raft of international culinary posts led the pair – in their late 20’s and early 30s – to create and open their urban-rustic downtown Calgary hotspot in a new, modern architectural landmark across from the Calgary Tower. The room’s every detail – from the reclaimed local barn wood panelling to the Mason jar chandeliers – transports the authenticity and soul of local, farm-fresh producers and their flavourful ingredients to downtown’s most energetic restaurant and bar. With house butchered meats, home-made preserves, new menus daily, Canada’s first beer steward overseeing cellared international brews, and a bustling open kitchen, John, Connie and CHARCUT are helping put Calgary on Canada’s culinary map. Resonantly CHARCUT was named as one of the Top 50 Restaurants In Canada by MacLean’s Magazine.

Fresh Blood: An Eater's Tour of Toronto

As tag-team chefs and restaurant owners, Connie and my first "Fresh Blood" blog postings stem from four days out of our kitchen. This cyber-sojourn recalls what we took in, put out and up-ended on som...
01/04/2013 04:09 EST