The Chef

Meet Our Chef:

Culinary Director, Allen Teuton

Seasoned Culinary Talent


Leading and teaching the innovative culinary team at Jackacudas is Executed Chef Allen Teuton. Originally a native to Destin, Florida, Allen moved to Atlanta, Georgia where he developed a passion for all types of cuisines

He studied Culinary Arts and Science at Gulf Coast Community College in Panama City, Florida. While in Culinary school he interned under one of Atlanta’s most well know Chefs and urban legends, Chef Paul Albrecht of Buckhead Life Group.

Once Chef Teuton gained a few years of knowledge from different cuisines in the Orlando market to the Chicago market, Chef Teuton settled down in Atlanta where he began working full time under Chef Albrecht, at Paul’s. Chef Albrecht’s tutelage can be seen in the food Chef Teuton cooks to this very day!

After Chef Teuten’s stint with Chef Albrecht, he branched off to expand his knowledge even more and hone in on his culinary skill set. Chef Teuton began working under Master Chef Tom Catherall. Under Chef Catherall, Chef Teuton learned 4 of his 8 concepts including Goldfish, Strip, Smash and Prime. Involved in these cuisines daily, is where Chef Teuton developed his passion and technique for steak, sushi and fresh seafood, while always incorporating his southern roots.

A great opportunity arose for Chef Teuton and he helped open Dolce Italian under Chef Paulo Dorigato. Dolce Italian was soon named Bravo’s winner of ‘Best New Restaurant.’

After his 10+ year career in Atlanta, Chef Teuton has decided to bring his culinary passion incorporated with his southern pedigree back to Destin, FL.


James Cooke, Executive Sushi Chef

James was introduced to many styles of food at an early age. Although he didn’t spend a lot of time cooking with family members, Cooke said his mother and grandmother were both excellent cooks.

Growing up on the California Coast, Chef James Cooke took his culinary cues from the ocean at an early age. He attended culinary school at the Art Institute in Mission Valley San Diego, where he was trained in a variety of cuisines including French, Classical, American Regional and Modern Asian cuisine.

Cooke’s background creates Latin influences that come naturally, but it was with sushi that Cooke really found his niche. His initial experience in sushi preparation was a a Chef at Benihana in Carlsbad, eventually moving on to work at some of San Diego’s well-known restaurants including Sushi on the Rock and Zenbu.

Wanting to increase his culinary repertoire, Cooke’s next stop was the East coast where he worked as a sushi chef at Haru, a Benihana franchise, in the Philadelphia, PA and New York, NY locations.

From Haru, Cooke was recruited to become the Executive Chef of Chiba in New Orleans, LA to work in collaboration with Chef Steven Ferdinand. Here, Cooke honed his unique sushi style, fusing local ingredients — and a little Latin flair — into his creations, producing some of the most cutting-edge sushi available in New Orleans.

Chef Cooke now brings his innovative style to Jackacudas, creating a menu that is sure to delight with one motto, ‘make people happy through food!’