Carlos Ysaguirre grew up in Texas, but his roots are in Blue Island, Illinois. Carlos sharpened his cooking knowledge and skills while studying at the Cooking and Hospitality Institute of Chicago. Carlos’ love for the controlled chaos in the kitchen began many years ago while he was a junior sous chef at the iconic Peninsula Hotel Chicago with menus varying from Cantonese and Shanghainese to contemporary American cuisine. From there he became a morning sous chef at North Pond Chicago and the executive chef and partner at Anteprima, Acre Tap Room and Ombra Wine Bar in Chicago. Carlos is driven by leading and teaching his team to aspire to create good food. As the executive chef at Jacoby’s, Carlos brings 12 years of experience to the team and he’s excited to utilize farms just down the street in east Austin, along with meats from the Jacoby family ranch in Melvin, TX to create memorable, comfort fare.