HOUSE OF PRIME
Who We Are
A PRIME RIB HOUSE
WITH CAJUN AND ASIAN FLAVORS?
The creation began many years ago when our chef was stationed in the deep-south state of Mississippi while attending Air Traffic Control training at Keesler Air Force Base. A Marshfield native, he began to fall in love with the gulf coast, and it was there that he began his love of Creole and Cajun cuisine.
Before those days, he was also drawn to the intense flavors of the Pacific rim. The diverse Asian flavors and cooking techniques are unmatched in the culinary world and one could spend a lifetime pursuing all variations and flavor combinations. Of course his exposure to Springfield-style cashew chicken would have something to do with that process.
He eventually pursude a career in the culinary arts, away from the military airfields, but not before it shaped a passion for the bold flavors of the Cajun and Asian worlds he’d been exposed to. He has studied cooking techniques while in Thailand and Hong Kong, and through his contacts with Asian chefs, he began a journey to master the art of Asian cooking.
He has cooked and competed for many years on a national level, with some of the best culinary competitors over the last 20-years, winning and learning as he perfected his skills. From whole-hog to ribs, burgers, jambalaya and even potato salad, he’s managed to turn his creations into championships. Now, he’s soley focused on bringing his home town of Marshfield some of the best food they’ve ever eaten.
Today, he and his wife Grace, a native of the Philippines, head the culinary team at the Jackson Grille. She is the sushi chef and he directs the menu and overall operations of the Jackson Grille.
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