17 Broad Street, Charleston, South Carolina 29401 | 843.722.4220
Jeremiah Bacon, Executive Chef
Executive Chef and Partner Jeremiah Bacon joined Oak Steakhouse in November 2010. At Oak he showcases regional flavors throughout his menu and sources local ingredients whenever possible. A Charleston native, Bacon developed an appreciation for the Lowcountry harvest at an early age. Bacon trained at the Culinary Institute of America in Hyde Park, NY and moved to New York City after graduation to hone his skills at award-winning restaurants River Café, ILO and Le Bernardin, under famed chef Eric Ripert. In 2005, Bacon joined the opening crew of Per Se, where he was profoundly influenced by chef and owner Thomas Keller’s artful use of locally sourced and seasonally harvested ingredients. Bacon returned to the Lowcountry in 2007 as executive chef of Carolina’s and incorporated a local-first philosophy by building relationships with local farmers and fishermen. At Oak, Bacon has captured the hearts of diners and critics alike with his creative take on contemporary cuisine rooted in classic techniques.