Bob's Steak & Chop House
Jackson Derricotte is an experienced culinary professional with a strong background in various kitchen roles. Currently serving as Sous Chef and Head Grill Cook at Bob's Steak & Chop House since April 2016, Jackson also holds the position of Supervisor at Delaware North since July 2018. Previous experience includes Kitchen Manager at Le Clos and Line Cook roles at Omni Hotels & Resorts and Café Karibo, where Jackson also served as a trainer. Jackson graduated with an Associate's degree in Cooking and Related Culinary Arts from Johnson & Wales University in May 2015.
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Bob's Steak & Chop House
Since the opening of the first Bob’s Steak & Chop House in Dallas, Texas in 1993, the name “Bob’s” has been synonymous with a great steakhouse experience. Building on the reputation earned in the original Dallas location, Bob’s now has restaurants in San Francisco, New York, Tucson, and in the Dallas suburbs of Plano, Grapevine and Fort Worth. Each Bob’s has created a fine reputation of its own by tightly adhering to the high standards created at the first Bob’s. All locations are examples of the traditional American prime steakhouse, combining simple elegance, a lively atmosphere, big drinks, fine wines and large cuts of the finest prime steaks, chops and seafood. Indeed, reviewers have called Bob’s the best in town. Others rank us among the best in the country. Come visit us at any Bob’s location and enjoy the taste of prime beef served by people who take real pride in the name “Bob’s Steak & Chop House.”