Jacob Peck is a native of Shelbyville, Indiana and received a degree from Johnson and Wales University, one of the nation’s premier culinary schools. Peck has worked at a number of fine dining establishments, in Indianapolis, Washington, D.C., and Louisville. Experienced in working large-scale events, Peck has worked the Brickyard 400 and the Kentucky Derby, among others. In our nation’s capital, he worked as sous chef for a number of fine dining establishments, specializing in contemporary American cuisine. Peck was lured to the Natural State by the opportunity to serve as sous chef at Forty Two at the Clinton Presidential Center. Promoted to executive chef a short time later, he prides himself on using local Arkansas ingredients. Bringing innovation to the central Arkansas community, Peck’s Around the World Thursday dinner showcases a new city each month and introduces local residents to new tastes and experiences. In September 2009, Peck won the title of Arkansas Iron Chef by the Arkansas Hospitality Association.