Q&A: Sam Jackson of KO Pies
Talking Wine at Home with Boston Sommelier Chelsea Bell
Q&A: Jeff Pond of Area Four
Callaway Photo
This Aussie native’s culinary odyssey has included kitchen stints in Europe, work as a private chef aboard yachts in the Caribbean, and—most recently—opening his own restaurants in Boston. Today Jackson is the proprietor of KO Pies, where he lovingly serves up meaty pastries and other Australian specialties at locations in South and East Boston.
Boston’s best dish:
Bone marrow and beef heart pizza at Coppa. Proper death row-level dish.
Desert island spice:
Cumin.
Kitchen playlist:
Depends on the mood and who I am cooking with. I try to make sure it’s loud and constantly mixed up. It certainly won’t be bland!
Favorite food destination:
Such a tough question, but being partially biased I would still say Sydney. Such a diverse scene with access to the most incredible ingredients all with a truly multicultural community.
Cooking inspiration:
Seeing and eating around Boston with so many talented, hardworking people really inspires me to constantly work on what I do at KO. That and all the incredible support we have had from all of our customers. The local food scene really inspires me, that’s for sure.
