“Educate-intrigue-inspire the basics, and DIY of home living and cooking.”
Jack Herron is a Native Oklahoman, who grew up in an eclectic family of 6 with 3 older sisters. Jack’s mom majored in Home Economics, while dad carries a PhD in education and has an extensive athletic background. It was the combination of phenomenal early life experiences with food, animals, and family values that bred a highly successful chef and food advocate for the 21st century.
After completing an Associate’s degree in Applied Science/Food Service Management~Culinary Arts from Oklahoma State University-Okmulgee, Jack transferred to Oklahoma State University-Stillwater to earn a Bachelors in Hotel/Restaurant Administration which was completed in 2008. Post graduation, Jack continued to reside in Stillwater OK to collaborate with and learn from his mentor Chef Marc Dunham of the Ranchers Club at the historic Atherton Hotel. In his 2 years with Chef Dunham, Jack traveled to NYC to cook at the James Beard House, and began to realize what his career could all develop into. Exposed and enlightened to pursue a path that could make an impact on the future of food and the practices involved getting it to the consumer, Jack and his wife Katie set out to begin life together in Healdsburg California’s wine region in 2010.
“It was the idea of being surrounded by likeminded professionals, the ‘best of the best’ in my industry, in order to grow and move forward in this bigger picture of food and food education. I cannot stress enough how important it is for me to educate others, and the impact I can make in my lifetime with a respect to food and well being, where it all comes from, and the practices involved!”
During a 5 year tenure as Dustin Valette’s Executive Sous Chef at iconic Master Chef Charlie Palmers Dry Creek Kitchen, Chef Herron gained national recognition as a ‘Prince of Porc’ alongside his teammates in the nations largest culinary tour COCHON 555, collaborated in 4 Pigs & Pinot events to benefit the No Kid Hungry Campaign to end childhood hunger, as well as numerous other food driven events to help non profit fund raisers for research and common good.
Jack also had the opportunity to showcase his style and techniques as Executive Chef of Catering operations at the JimTown Store in Healdsburg California’s Alexander Valley, a 115 year old landmark pump station and general store. As well as receiving recognition at his Alma Mater OSU with induction into the 2015 Hall of Fame, appearing as the Distinguished Chef for the School of Hotel and Restaurant Administration’s scholarship benefit series in April 2015, and guest instructing classes at the Fairbanks Summer Arts Festival in Fairbanks Alaska in July 2015.
For 2016, Jack is focused on the basics of “going back to the land” as he likes to say, where he will co-develop a working farm which will sustain pastured American Heritage Guinea Hogs, Nigerian Dwarf Goats and a mobile Chicken coop, in rotation with a ‘No Till’ Soil Management Program to grow diverse ancient grains and Heirloom crops.