There's a new chef in charge of one the city's most high-profile establishments: Five Sixty by Wolfgang Puck announced a new executive chef – Jacob Williamson -- last week, following the departure of longtime head chef Patton Robertson, who's opening a Southern restaurant with Lisa Garza-Selcer.
Williamson, a native Dallasite and fourth-generation Texan according to his bio, got his start in 2005 at Jean-Georges Vongerichten's Vong in New York, later holding positions at Stephan Pyles and the erstwhile Charlie Palmer at the Joule. He joined Wolfgang Puck's organization in 2008, helping to open Five Sixty as a line cook. Later Williamson was promoted to sous-chef, then he cooked at various Puck restaurants around the country, most recently as executive chef at two of Puck's restaurants in Detroit. At Five Sixty, according to a press release, he'll continue to feature the restaurant's core menu, and also work with Puck and his corporate executive chef Lee Hefter to develop new dishes.
Robertson and Garza-Selcer (owner of Sissy's Southern Kitchen and Bar) plan to open Shelby Hall, featuring a modern Southern menu, in Deep Ellum in October. In the meantime, Robertson is in charge of the kitchen at Sissy's.