Chef Jackson Flint is a creative culinary mind from Spotsylvania, Virginia. He began cooking at a young age by his mother’s side. These early experiences are the framework of Jackson’s cooking philosophy – elegant yet uncomplicated.
Jackson began cooking professionally during his undergraduate studies and quickly identified it as his passion. Returning home from an inspiring culinary journey through Europe, Jackson worked alongside Executive Chef Joy Crump at FOODĒ in Fredericksburg, Virginia. It was here that he mastered the southern classics and learned the essentials of a successful farm-to-table concept.
More recently, Jackson worked with Executive Chef Scott Myers at Vintage Restaurant of the Inn at Willow Grove in Orange, Virginia. Here, Jackson learned a host of modern cooking techniques, from preparation to plating and everything in between. He is adept in the arts of whole-animal butchery, curing meats, and preparing charcuterie.
Jackson’s talent and experience are an ideal complement to the pursuit of perfection and exceptionally high standards found at the Inn at Kelly’s Ford.