|
| CEC Alan V. JacksonAlan Jackson graduated from Appalachian State University in 1984, and acquired his culinary education from Wake Technical in Raleigh in 1986, and Fayetteville Technical in 1987. From 1984 to 1987, Alan served as Executive Chef at Seven Lakes Country Club in West End, North Carolina. Alan then moved to Charlotte, where he served as Sous Chef for Myers Park Country Club while commuting to Market Square Restaurant in High Point for seasonal work as their Catering Chef. His most recent culinary experience has been with Rolling Hills Country Club in Monroe, where he served as Executive Chef for 15 years prior to joining the CEC team at Soirée. In 1991, Alan was named Chef of the Year by the Charlotte Chapter of the American Culinary Federation. He also won the Bronze Medal in 1991 in the Culinary Salon competition. The American Culinary Federation certified Alan as an Executive Chef in 1995. Alan is a member of the American Culinary Federation and the National Ice Carvers Association. He also enjoys volunteering his expertise with many of the Southeast’s most celebrated Chefs for charity events in North Carolina. Alan is married with two children, and is a member of St. John Newmann Catholic Church, where he is a third degree member of the Knights of Columbus. Click here to e-mail Chef Jackson |
Lunch
Tuesday - Friday 11am - 2pm
Dinner
Tuesday - Thursday 5pm - 9pm
Friday - Saturday 5pm - 10pm
Sunday Brunch
11am-2pm
104 South Main Street
Mooresville, NC 28115
p 704.660.9106