The Chefs
Michael, better known as “Big Mike,” has worked at Jaco’s for 3 years. His culinary career began at Hop Jacks downtown, which sparked his passion and interest in food. In 2019, he decided to further his education at Pensacola State College in the Culinary Arts program. With the help and support of his peers at Jaco’s, his friends, and his family, he graduated as a Chef Apprentice and earned a degree in Culinary Management Operations.
He is so thankful that Jaco’s gave him the opportunity to hone his skills and currently serves as a sous chef. His favorite part of working at Jaco’s is collaborating on creative dishes with Head Chef, David Mobley. His favorite dish at Jaco’s is our Huli Huli Ribs with chipotle goat cheese, sweet mashed potatoes, and Venezuelan slaw.
In the future, he hopes to inspire others to work in culinary arts. He truly loves cooking because he believes it’s the one thing that will always bring people together.
Cam
Born and raised in Pensacola, Cam began his culinary career apprenticing under Chef Gerhard Brill before earning his degree in Culinary Management from Pensacola State College. Over the years, he has honed his craft in restaurants across Pensacola and Orange Beach, bringing creativity and dedication to every kitchen he’s been part of.
Cam joined Jaco’s in 2021, previously serving as Executive Chef at Jaco’s Perdido before becoming part of the downtown team. He’s passionate about creating new and distinctive monthly features and counts the Wild Mushroom Flatbread among his personal favorites.
Outside the kitchen, Cam enjoys life with his wife, Carrie, and their teenage son, William.
David, Executive Chef
Chef David Mobley has been with Jaco’s for 9 years and proudly calls it home. His passion for cooking began early, learning in the kitchen alongside his mom and granny. He honed his culinary skills at The Culinary Institute of America in Hyde Park, NY, where he discovered that cooking was his true calling.
With over 30 years of experience, Chef David has cooked across the United States, mastering a variety of techniques to elevate his craft. His culinary style reflects his roots—Southern cuisine infused with a French flair.
A devoted family man, Chef David has raised four daughters and is the proud grandfather of thirteen. His deep family values come from his parents, who have been married for over fifty years. When he’s not in the kitchen, he enjoys family dinners, football, and basketball.
Lenins
Originally from El Salvador, Lenins moved to Washington, D.C. in 2001. During high school, he participated in a summer program called Hearth Keepers, where he helped build vegetable gardens and learned about global cuisine from a supervisor who was a former chef. That experience sparked his passion for cooking and inspired him to enroll in culinary school in Washington, D.C
After graduating, Lenins’ culinary journey took him through management training in Boston and roles with renowned establishments including the Grand Hyatt Hotel, Legal Sea Foods, and McCormick & Schmick’s. In 2017, he decided to bring his talent to Pensacola, joining the team at Jaco’s Bayfront Bar & Grille.
Lenins loves Jaco’s for its beautiful waterfront view and creative cuisine. His favorite dish to prepare is the Scallop and Asparagus Pesto Risotto, though he also enjoys crafting the restaurant’s ever-changing monthly features.
Austin
For Chef Austin, the love of food began with the flip of an egg. Taught by his father at a young age, he learned to line up yolks with the rivets of the pan for the perfect flip—a simple moment that sparked a lifelong passion for cooking. He began his professional culinary career in his early twenties on Pensacola Beach.
Inspired by watching Anthony Bourdain: No Reservations growing up, Chef Austin developed a deep curiosity for travel and culture, which led him to Australia. There, he worked as a sous chef at an Irish pub, collaborating with chefs from around the world—many of whom remain close friends. His culinary journey also took him to Thailand, where welcoming locals opened their kitchens and taught him authentic techniques of Thai cuisine.
Eventually, he returned home to Pensacola and found a new family at Jaco’s. To this day, his favorite part of being a chef is the joy of seeing someone smile when served a dish made with heart and soul.
