 Chef Joe Jack |
JOE JACK
Co-Owner/Executive Chef
Luna Park Co-Owner and
Executive Chef Joe Jack is a
native of Iowa, but his cooking
is more a product of Europe
and California than the
American Heartland. His
passion turned to food at an
early age, and he knew his way
around a restaurant kitchen by
the time he was in high school.
However, he became a truly
dedicated chef upon arriving in
San Francisco in 1989, inspired
by the bounty of fresh
ingredients available and the
intensity with which Bay Area
chefs approached their craft.
While working at Monsoon
under Bruce Cost and Tony
Gulisano, Jack was immersed
in a world of culinary curiosity
and perfection. “We would have
discussions about grains of
salt and seconds of cooking
time. We wouldn’t compromise
anything; nothing pre-cooked,
everything to order. It was a
time when passion was the
sole motivator,” he says.
In 1992-1993, he honed his
skills in Umbria while cooking
at Villa Roncalli and Enoteca
Bacco Felice, two highly
regarded establishments in
Foligno. There Jack developed
a keen appreciation for the
region’s fresh, robust cuisine,
distinctive wines and quality,
seasonal ingredients cooked
simply, without excessive
embellishment—a hallmark of
authentic Italian cuisine.
When he returned to San
Francisco, he continued to
refine his Italian cooking as
Executive Chef at Tutto Bene
and Tutto Mare, where he met
Luna Park Co-Owner A.J.
Gilbert, and polished his
traditional American cuisine at
Sunny Jim’s and Chow. In
2000, he and Gilbert created
San Francisco’s Luna Park.
With the great success of this
affordable California in San
Francisco, he and Gilbert
decided to take their winning
concept to Los Angeles.
Jack’s culinary philosophy, is
about “keeping it simple.” “I
might improve something by
using better quality ingredients
or a more sophisticated
technique, but my respect for
the original concept will always
show through on the plate,”
declares Jack.
After the success of Luna Park,
Jack and Gilbert opened The
Last Supper Club in 2002,
where Jack was able to focus
almost exclusively on authentic
Italian cuisine. The two
restaurants have helped bridge
the gap in the renaissance of
San Francisco’s Valencia Street
Corridor, to the delight of
neighbors and city officials.
Luna Park, with its funky but
chic interior, hip Valencia Street
location and refreshingly
reasonably priced menu, has
become a true San Francisco
sensation. The concept has
been so popular that Jack and
partner Gilbert have recreated it
on Los Angeles’ La Brea
Avenue, where it is sure to
receive a similar reception.
FOR MORE INFORMATION OR
TO SET UP AN INTERVIEW,
PLEASE CALL WAGSTAFF
WORLDWIDE 323.656.2224.
Recipes by Chef Joe Jack
Luna Park
S’mores
Graham
Crackers
Blend together in a
kitchenaid fitted paddle:
½ C Sugar
1 C brown sugar
1 C pastry or ap flour
2 C graham flour
½ tsp. Baking powder
pinch salt
Add, and paddle at med spd
until resembles sand:
½ C shortening
Stir together, and add the
following:
½ tsp vanilla extract
½ C (or more, as needed)
whole milk
Blend until comes together,
do not over mix. Portion onto
sheets of parchment paper, top
with second sheet, and roll very
thin, approx. 1/16” thick.
Remove top sheet. Bake in a
375-degree oven, scoring
halfway through baking with a
pizza cutter. Finish until golden
brown. Cool completely, and
store in an airtight container.
Hot
Fudge
Stir together:
5 oz unsweetened
cocoa
6 oz brown sugar
6 oz sugar
Bring to a boil:
1 ¼ C Heavy cream
8 oz butter
pinch salt
Pour over dry ingredients,
return to low heat, and whisk
until smooth
Enjoy with toasted
marshmallows!
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