Jacob Williamson has been appointed executive chef of Five Sixty by Wolfgang Puck.
Williamson, who is a Dallas native, graduated from the French Culinary Institute in New York City. He spent a year working under Jean-Georges at his New York restaurant, Jean-Georges Vongerichten, before returning to Dallas to spend time in the kitchens at Stephan Pyles and Charlie Palmer at The Joule.
Williamson started working at Five Sixty in 2008. He began his career with the company as a line cook and worked his way up to sous chef within a year. The chef has spent more than six years working with the Wolfgang Puck Fine Dining Group. He left Dallas to work as sous chef at The Source in Washington, D.C., and then spent time working as executive at Wolfgang Puck Pizzeria & Cucina in Detroit.
