by Bret Thorn

Jacques Larson started cooking in Iowa City, Iowa, while studying English and history at the University of Iowa, but he has been cooking in the Southeast for most of the past 17 years.

He arrived in Charleston, S.C., in 1996 as the opening sous chef of the Peninsula Grill. In 2001 he moved to Greensboro, N.C., for his first executive chef gig and his first experience cooking Italian food, at Basil's Trattoria and Wine Bar.

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Source: http://nrn.com/seafood-trends/