Chef Jeffrey Talbot of Ancora Pizzeria - Biography

New Orleans, LA

June 2012

Jeffrey Talbot was raised in rural Louisiana. He worked at some local restaurants before moving to Philadelphia at 18 to work for Food & Wine “Best New Chef” Tony Clark. Talbot then returned home to work for John Besh at Artesia. Besh clearly saw something in Talbot because he sent Talbot to work in the Black Forest in Germany for a year. Talbot then returned home to open Besh’s acclaimed August.

The next major life change for Talbot wasn’t culinary or international, but nuptial. He got married and took a couple years off, moving to Key West to fish on an offshore charter fishing boat for marlin, sailfish, tuna, and more of the Key’s aquatic treasures. He and his wife then moved to northern California, where Talbot worked at Cyrus. He quickly moved through the ranks, becoming the first promoted sous chef. After some time at Cyrus, where Talbot made what would become a continental dough starter, he decided to move back home to be closer to his and his wife’s families. There he began his own family, and opened his own restaurant, Ancora Pizza.