Chef Joseph Jacobson

Executive Chef of The Oak Table, Columbia

Joseph Jacobson serves as executive chef of The Indigo Road’s The Oak Table in Columbia, S.C. Jacobson, a Charleston native, developed an appreciation for food at a young age, leading him to pursue a career in the hospitality industry. Inspired by large family dinners and oyster roasts hosted by his grandmother, Jacobson grew up in a family that held a deep appreciation for food. Watching them, he cultivated a genuine love for cooking and Southern hospitality.

Prior to the opening of The Oak Table, Jacobson served as chef de cuisine of Charleston, South Carolina’s acclaimed Oak Steakhouse, a fellow Indigo Road restaurant. Jacobson began working at Oak Steakhouse as a server assistant and expediter when it opened in January 2005 working his way to sous chef and ultimately chef de cuisine.

Jacobson began his career in 1996 working as a bus boy at Med Deli. During this time, he acquired a general knowledge of restaurant positions that allowed him to develop a vision for his future. He honed his skills by cooking at the James Beard House in 2005 and participating in large-scale charity events in Charleston. From 2006 to early 2007, he cooked at the Carolina Yacht Club, where he was able to successfully progress through each position in both the banquet kitchen and the fine dining restaurant prior to returning to Oak. Jacobson then accepted the opportunity to open 17 North, located in Mount Pleasant, S.C. as executive chef, but missed the classic steakhouse and soon returned to Oak in the summer of 2010 where he remained until The Oak Table opening in Fall of 2012.

Jacobson’s strength rests on his strong work ethic, motivated by his desire to pursue the highest standards for both himself and his employees. He continually seeks to improve both efficiency and quality, while maintaining strong ties in his flourishing kitchen. Jacobson has received the highest honor of cooking at the James Beard House on four occasions and preparing food at the De Gustibus Cooking School. He has also prepared dinners at the Australian embassy, the Hearts Ball in Washington D.C., the Vero Beach Food and Wine Festival, the Charleston Food and Wine Festival, and Charleston’s Darkness to Light Ball and Chef’s Feast.