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Executive Chef Jackson

For more than 20 years, Chef Michael Jackson has been serving up exquisite dishes at some of Texas’ most distinguished hotels.  When he joined the Omni team in 1994, he began as the restaurant chef for the Enjoli -- a fine dining restaurant at the Omni Mandalay Hotel at Las Colinas.  After working his way up to being the executive sous chef, Chef Jackson headed south in 1998 to the Omni Corpus Christi Hotel, an 821-luxury hotel on the Corpus Christi Bay, to become the property’s executive chef.

Chef Jackson returned to the Omni Mandalay Hotel in the fall of 2002 as executive chef where he works today.   His accolades include a gold medal and “Best of Show” at the 1995 Southwest Food Exposition, Featured Celebrity Chef in 2005-2006 national advertising campaign for “Look Who’s Cooking with California Raisins” and “Manager of the Year” for the Omni Mandalay Hotel in 2003. Chef Jackson has appeared on television and radio numerous times promoting the culinary arts.

Chef Jackson has continued to hone his culinary skills with extensive training tours of Italy - 2003, Chile - 2004 and Spain - 2006.  During his international visits, Chef Jackson spends time with the countries' top chefs so that he can bring the true, authentic cuisine of each country to guests of the Omni Mandalay Hotel.

Featured Recipe

Bouquet of Baby Greens in a Parmesan Basket 

Ingredients:

• 6 oz. Mixed Baby Greens
• 3 oz. Shredded Parmesan Cheese
• 12 Chives
• 1 oz. Balsamic Reduction
• 12 Tomato Wedges
• 1 Tbs. Chopped Parsley
• 3 oz. Raspberry Mango Vinaigrette

Method:  
Mix Parmesan Cheese and Parsley.  In a hot, non-stick skillet, sprinkle a half ounce of the cheese.  Cook until golden brown and quickly place hot cheese over a mold to form a basket. Repeat until you have six baskets.  Sauce each plate with Balsamic reduction.  Divide greens into six bundles and lightly dress each bundle with vinaigrette.  Place bundles in cheese baskets and place on plates.  Garnish with Tomatoes and Chives.  Serves Six.

Raspberry Mango Vinaigrette

Ingredients:

• 1 pint Raspberries
• 1 cup Mango  - Peeled and Chopped
• 1 cup Rice Wine Vinegar
• 1 cup Canola Oil
• 1 cup Orange Juice
• 1 Egg Yolk - optional
• 1 Tsp. Dijon Mustard
• 1 Tsp. Minced Herbs

Method:  
In a blender add the Raspberries, Mango, Egg Yolk and Mustard.  Blend until smooth.  With the blender on the lowest speed slowly add the oil, vinegar and juice.  Finish with the chopped Herbs and season with salt and pepper if desired.   Makes One Quart.