CHEF BIOS

Jacques Larson, Executive Chef

At the age of 21 Jacques began his professional training, as a chef, at The Stateroom in Iowa City, Iowa. Under the direction of Parisian chef Andre Mallie and later Tracy Tonning, former Executive Sous Chef of Commander’s Palace, Jacques found his place in the kitchen. Cooking his way through the University of Iowa, Jacques realized his apprenticeship at The Stateroom was as valuable as the Bachelors Degrees in English and History he was working to complete.

In 1996 Jacques relocated to Charleston, SC to help open Peninsula Grill as Sous Chef. It was during this time that Jacques fell in love with Charleston and the close-knit restaurant community of the Lowcountry. After five years, at Chef Bob Carter’s side, Jacques accepted his first position as Executive Chef with Jimmy Noble at Basil’s Trattoria and Wine Bar in Greensboro, North Carolina. While the move gave him a greater appreciation for Charleston and her dining culture it also marked Jacques’ introduction to Italian Cuisine.

In 2002 Jacques returned to Charleston to open Union Hall which subsequently became Cintra. After three years of great local support and critical acclaim, Jacques once again left the Lowcountry to spend six months working in the kitchens of Mario Batali in New York City and a number of restaurants in Northern Italy. These trips helped fortify Jacques’ style that focuses primarily on simplicity and seasonality. The trips also provided him with first-hand experience in the craft of Salumeri, the process in which meats are cured, aged and preserved, reinforcing his enthusiasm for a cuisine and artisan craft unlike any other.

Upon his return to Charleston, Jacques joined forces with his old employer at Peninsula Grill to open Mercato, as Executive Chef. Awarded best new restaurant by the Charleston City Paper in 2007, Mercato’s chic decor and diverse menu have become a welcome addition to Charleston’s dining scene.

Jacques latest venture at Wild Olive is truly exciting. Operating a restaurant in the heart of Charleston's farming community, Jacques is able to further his commitment to local products and producers, as well as the local patron. This is done in the Italian tradition that puts the focus on simplicity, quality and seasonal ingredients.

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Bradley Grozis, Sous Chef

Chef Bradley Grozis graduated from the culinary school of Kendall College in 1996. The school is located in Illinois where Bradley grew up and worked at a French Bistro called Le Bouchon. After graduation he moved to Vail, Colorado and began his culinary career working on top of Vail Mountain at a private club called The Game Creek club where he was a Sous Chef and also a private chef for the chalet. Over the past 15 years Bradley has shared his talents in the food and beverage industries and as a chef he provides not only knowledge and talent but also leadership. He has an honest passion for his work and is very dedicated. During his spare time he enjoys hiking, biking, swimming and spending time with his family.