Chef Jack

Ekasit Jarukasem

Chef Jack's culinary journey started at 7 years old in Surin, Thailand. Growing up in Southeast Thailand, he was surrounded by the sights and smells of his grandma's kitchen and mom's restaurant, where traditional Thai cuisine was made with love. He began working at 18 at the Rio Hotel and Caesars Entertainment in Las Vegas, spending 20 years learning and growing, mastering everything from butchering to cooking family meals. Jack's rural upbringing on a farm gave him a deep understanding of local produce and agriculture. He gained hands-on experience with fresh veggies, seafood, and poultry, including fish, shellfish, chicken, and duck from his family's farm and neighboring farms. In Las Vegas, Jack blended his authentic Thai flavors with the city's vibrant culinary scene, creating a unique dining experience that combines tradition and innovation.

At age 11, Chef Jack had moved to the United States and continued his culinary education working in his mother's restaurants after school and on the weekends here in Las Vegas. Although he learned a great deal from both his mom and grandma, at 18 he decided it was time to create his career with the Rio Hotel and Casino. At that time, he was excited to be part of the best buffet in Las Vegas, always remaining curious about the ingredients and how the food was made.

In only 2 years was promoted from Food Runner to Master Cook. 18 months later promoted to Chef Tournant worked in all Rio's outlets and shifts to gain as much experience as possible. Chef Jack continued to impress all the leaders of the company and was promoted to Assistant Executive Chef then finally Executive Chef. Where he has had the opportunity to learn from and create with countless celebrity chefs, create custom feasts for Las Vegas high rollers and Hollywood elite. For the past 20 years Chef Jack has been able to maintain amazing reviews from his guests, teams, colleagues and superiors alike.