Purveyors of Amazing: Chef Dominique Jackson

Chef Dom brings soul and an unforgettable dining experience to Truluck’s.

In Ruston, Louisiana, Truluck’s Executive Chef Dominique Jackson grew up in a bustling household of nine people, where the kitchen was the heart of their home.

“I fell in love with cooking while helping my mom prepare meals every day. Watching how food brought people together, created joy, and expressed love made me realize that cooking wasn’t just about feeding people—it was a way to connect. That passion stayed with me and inspired me to pursue a career in the food industry,” he says.

To this day, when Chef Dom is whipping up magic in the kitchen for his family, he always turns to soul food, though his lamb with butternut squash mashed potatoes is swiftly climbing the ranks.

“There’s something about the rich, comforting flavors of dishes like fried chicken, collard greens and mac and cheese that feels like home. These dishes are a celebration of tradition and love, and they remind me of the meals my mom used to make when I was growing up,” he says. “It’s also why Truluck’s Redfish Pontchartrain is my favorite dish to prepare. It reminds me of the Cajun flavors I grew up with in Louisiana, and it’s always a joy to share a taste of home with our guests.”

Chef Dom got his start in hospitality as a dishwasher at Chili’s Bar and Grill, working his way up to assistant manager while learning how a restaurant operates from the ground up. After a few years, he decided to take the next step and attend the Escoffier School of Culinary Arts to hone his craft.

“Cooking has always been my calling,” Chef Dom says. “After graduating, I moved to Austin, where I landed my first chef position at Romano’s Macaroni Grill. Over time, I moved up the ranks, but it wasn’t just about the titles—it was about building my skills, learning from others, and preparing for bigger opportunities.”

Bigger opportunities like Truluck’s. “I ended up at Truluck’s almost by chance,” Chef Dom says. “I walked into the restaurant and asked if they had any positions available, and they hired me as a pantry cook. At the time, I was a sous chef at Macaroni Grill, but I took a pay cut to work on the line at Truluck’s because I wanted to be part of something special. There was something about the culture and quality here that resonated with me, and I knew it was where I wanted to be. From pantry cook to executive chef, my journey here has been a testament to hard work, passion and perseverance.”

Five years later, Chef Dom continues to make an impression at Truluck’s—in and out of the kitchen.

“One of my fondest memories happened recently while I was on vacation in Washington, D.C. I decided to dine at the Truluck’s location there, and the manager on duty asked me to speak with a table of guests,” Chef Dom says. “It was a bit surprising since I don’t work at that location, but he explained that the guests were also from Austin and were regulars at our Arboretum location. They had come to dine at Truluck’s in D.C. because of their love for our Austin restaurant. I introduced myself as the Executive Chef at the Austin Arboretum location, and we had a wonderful conversation. We even discovered that they were born in the same city where I was raised. It was a special moment of connection that I’ll always cherish.”

Experience elevated dining at its best. Make a reservation at Truluck’s today. Your table is waiting.