Restaurant Philosophy:

I’ve been asked many times, “what’s your secret to success?” If I had to put it in one word, it would be “passion”. However, what I tell people when they ask, is that we do two things at Jackson Fillmore; we make really good food, which is easy for us, because over the last twenty-five years we’ve been cooking the same style. And, we’re nice to everyone. No attitude, no pretension, we’re just happy to be serving our customers the good food they’ve been eating for over the last quarter of a decade. In addition, we are happy to make special requests. My take is “if we have the ingredients, we make it.” Don’t you hate it when you go to a restaurant and they won’t give you what you want, just because it’s not what is listed on the menu? You can be sure that that will never happen at Jackson Fillmore. During Jackson Fillmore’s lifetime, we’ve come up with so many dishes, that we don’t have room to put them all on the menu. So when people come in and ask for one of the classics or their favorites, it makes us happy. It shows us that they’re a long-time client returning because they remember what they love. That’s what makes a restaurant great. Memory provoking food, wine, and overall experience.

Bio of Jack:

I came to the Bay Area from New Jersey in the winter of 1974. After traveling in Europe and Asia, I immediately found myself at home here in San Francisco. It’s been a magical experience ever since. I got my first legitimate job in the kitchen at MacArthur Park, where I worked from ’75 through ’77. Next, I worked at Vanessi’s on Broadway.  Vanessi’s was an iconic restaurant in the “Joe’s” tradition, where the cook’s line was in the dining room, behind the counter. There, I was in my element. All the movers, shakers, and the who’s-who of San Francisco ate there. People like hotshot lawyers, rockers, and everyone in between. It was at Vanessi’s that I met the person who gave me the opportunity to open my first restaurant. Little Italy, on 24th and Castro, opened in 1979. I sold Little Italy in 1985, in order to open Jackson Fillmore. Little Italy continued to operate until 2001. After opening Jackson Fillmore, which got great reviews and tons of crowds, I opened La Fiammetta on Bush and Octavia, in 1989. In 1991, I opened Jackson Beach Spaghetteria, in the Cannery, with Chris Martin, then owner of the Cannery. Also in 1991, I opened Vinoteca, in the Juliana Hotel at Bush and Stockton, with Bill Kimpton, founder of the Kimpton Group. In 1998, I opened Cucina Jackson Fillmore, in the building that housed the San Anselmo Inn, in San Anselmo. And in 2003, I opened Cucina Restaurant and Wine Bar, in San Anselmo. I am currently involved with the Cucina Restaurant and Wine Bar as a managing partner and with Jackson Fillmore as proprietor. Since working at Vanessi’s I have been absorbing more and more knowledge of food and wine, and that has helped to shape the chef I am today.