Wolfgang Puck Restaurants Gets New Executive Chef

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DETROIT — MGM Grand Detroit, the city’s premier entertainment destination, has named Jacob Williamson as executive chef of Wolfgang Puck Steak and Wolfgang Puck Pizzeria & Cucina, where he previously served as Chef de Cuisine.

In his new position, Williamson will oversee purchasing, budgeting, staffing, and scheduling in both restaurants.  He also will work together with the Wolfgang Puck chef teams to craft fresh and innovative takes on classic steakhouse and Italian dishes for each restaurant’s unique atmosphere.

A Dallas native, Williamson came to Detroit from Washington, D.C. where he was sous chef at The Source by Wolfgang Puck. He joined the Wolfgang Puck Group when Chef Puck opened Five-Sixty by Wolfgang Puck in Dallas in 2009.

He also has served as lead line cook at Vong by Jean-Georges Vongherichten in New York City, as well as Stephan Pyles Restaurant and Charlie Palmer at the Joule, both located in Dallas.

Williamson attended the French Culinary Institute in New York City where he studied Culinary Arts and Restaurant Management.

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