Jon Buck

Executive Chef Jon Buck’s creative approach lies in his passion for procuring rare and interesting ingredients with history, story, and flavor. “I’ve been sourcing ingredients for more than a decade now,” said Chef Jon. “I developed a kindred spirit of sorts through found stories and friendships with small farmers and artisan purveyors who have inspired me to cook food that reflects memories from my past and traditions of the south. After all, we are in the business of creating memories, and it is from memories that I find my greatest inspiration.”

Chef Jon grew up in Hilton Head Island, SC, learning to cook from his family at an early age. After high school, he traveled across the country and attended East Tennessee University before pursuing culinary arts at the Culinary Institute of America. He graduated in 2007, then refined his skills at Bouchon in Napa Valley and worked as a sous chef at New Sheridan Chop House in Telluride, CO.

His life changed dramatically when he returned to Hilton Head and began searching for a job on the coast of South Carolina. It was here that he connected with the famed Charleston restaurant, Husk and Chef Sean Brock. It was at Husk that everything he understood about food changed: where ingredients came from, how they were made, how they get from one place to another. His work here allowed him to learn the “food ways” of the Americas, specifically the southeast United States. This opportunity eventually led him to the Upstate where he opened Husk Greenville as the Executive Chef eight years ago.

In 2025, Table 301 Hospitality welcomed Chef Jon and his unique style to Soby’s guests and the Greenville community. He says that he is excited to have set down roots in Greenville, buying a home with his wife and building memories. “The food scene here is completely moving forward with new and exciting restaurants opening every day. I am so proud to be in such a wonderful community at such a dynamic time,” said Chef Jon. “At this point in my career, it is teaching and sharing that motivate me, telling stories of food memories with our staff at Soby’s and creating new memories with the guest being part of the community. I am very excited to start this next chapter in my life.”