Jackson plating Kobe beef fillets

Jackson plated Kobe Beef fillets for the Richard Rush dinner party in Tomball, Texas.

About Chef Jackson Bolton

• 2007- Texas Culinary Academy Le Cordon Bleu
• 2008- Hudson’s on the Bend, Lake Travis, TX
• 2008- Texas Food and Wine Festival
• 2008- Umlaf Sculpture Garden Party, Austin, TX
• 2008- Four Seasons Benefit for Aids Research
• 2009- Executive Chef Position at Hearts Bluff Game, Ranch, Talco, TX
• 2010- Shoreline Grill, Austin, TX
• 2010- Parker Drilling, King Ranch Lease, Chef
• 2011- Jackson Bolton Home Culinary Services


Jackson Bolton is a graduate of Texas Culinary Academy Le Cordon Bleu in Austin, Texas. He has a passion for creating delicious and aesthetically pleasing food. While in school he staged at Uchi under the exceptionally talented Executive Chef, Tyson Cole. Upon graduating he was offered a position at Hudson's on the Bend, an Austin culinary gem that has been serving gourmet wild game in a fine dining atmosphere for over three decades. Shortly there after, he was asked to fill the Executive Chef position at Hearts Bluff Game Ranch. While there, Jackson was able to expand his creativity and hone his culinary skills by utilizing his expertise gained from Hudson’s on the Bend. As the Executive Chef of Hearts Bluff Game Ranch he maintained a stocked hothouse, planted a large vegetable garden, an herb garden, fruit trees, berries, and grapes. He was able to prepare an entire seven-course dinner with all natural ingredients harvested almost exclusively from the ranch. Jackson then returned to Austin and briefly worked at Shoreline Grill, which boasts the freshest seafood in town. Recently, he has taken his talents to the King Ranch where he is the Personal Chef for the owners of Parker Drilling. Chef Jackson is right in his element cooking elegant five and seven course meals for the outdoorsmen. However, philanthropy is equally as important to him.




Jackson was honored to participate in several local charity events. The first of which was the March of Dimes benefit at the Four Seasons hotel in 2008. Jackson and Robert Rhodes, Executive Chef of Hudson’s on the Bend, served their community alongside many other top Austin eateries to promote Aids research. In addition to cooking for the event, they also donated a multi-course dinner in the live auction with the proceeds also benefiting the cause. The second was the Umlauf Garden Party that benefited the Umlauf’s education program, as well as its long-term garden restoration program. One of Chef Jackson’s most notable honors was the invitation to accompany Jeff Blank, owner of Hudson’s on the Bend, and Robert Rhodes to the Texas Food and Wine Festival at the Long Center in Austin, Texas. It was an amazing experience to be among the most critically acclaimed chefs in the state of Texas. This event was life changing and truly inspiring, which left a lasting impression on him.




Now he is ready to take his cuisine to you. Chef Jackson has started Home Culinary Services. A business venture that is near and dear to his heart. His desire is to make his services available for dinner parties, events, or even an intimate date night at your home. He offers menu planning, shopping, preparation, and cleanup. The food is superb and the personalized culinary experience is very unique. Chef Jackson is a remarkable artist and provides a truly unforgettable experience for any occasion.