About Jack
The man behind the table
An Unexpected Path
A month out from graduating TCU, he turned down corporate job offers in favor of a butcher's apron, a knife, and a honing steel. What followed was a decade of training that took him from a packing-house kill floor in Hallettsville, Texas to some of the most respected kitchens, butcher shops, and farms in the world.
He apprenticed with Fleishers Craft Butchery in New York City. He studied traditional French charcuterie in Gascony under Dominic Chapolard and Kate Hill. He staged for Dario Cecchini in Chianti, Italy (widely regarded as the world's greatest butcher). He attended the first ever international butchers summit in Copenhagen and stayed to apprentice at Steensgaard, a sustainable organic farm, slaughterhouse, and restaurant in rural Denmark. He traveled to Lima, Peru to study dry-aged beef under Renzo Garibaldi. Along the way he competed on Food Network's Chopped and worked alongside some of the most respected names in the American culinary industry.
Every stop added something. Every kitchen, every farm, and every cut of meat.
It all comes to the table now.
Rooted in Real
Jack is a 7th generation Texan. His family's story in Texas goes back to 1832, long before it was a state. That history is not just a talking point, it shapes how he thinks about food, land, and the responsibility that comes with both.
Back on the family ranch in South Texas, he and his brother are raising their own registered Black Angus herd. In time, that herd will supply his culinary work directly, closing a loop that has been generations in the making.
What Drives the Table
Jack's aim has always been simple: to educate, satiate, and entertain. Not in a performative way, but in the authentic, genuine way that a great meal does without realizing. You leave knowing something new, full in a way that feels earned, and already looking forward to the next one.
That is what Matusek Table is built around.
A New Chapter
Jack has traded Texas soil for a New England lake cottage, and a New community to feed. The ranch stays in the story, and so does Texas, but New Hampshire is where the next chapter begins… and the table is already set.