My wife, Kelly, and I moved from Michigan to the Central Coast when Tanner Jacks opened in the summer of 2006. While working as the Chef of Tanner Jacks, Kelly and I opened our first Palo Mesa Pizza in April of 2007. In 2008, we took over full ownership of Tanner Jacks and celebrated the birth of our beautiful daughter, Michaela. I proudly graduated from a culinary program my godfather founded back in Michigan. Along with my passion for food, I believe my strongest suit is my creativity in adapting comfort-style recipes for the modern palate. My wife and I love living here on the Central Coast and have felt extremely welcomed by the community. We both feel very blessed for all that we have around us and we want to extend those blessings to our neighbors and community. We are a hard-working family and we treat all of our staff and customers as such. The recipes of Tanner Jacks and Palo Mesa Pizza come straight from my heart and soul and I wish nothing more than to extend that to you. I, along with my wife and staff, appreciate all of you!

Here at Tanner Jacks we are dedicated to improving our community by participating in organizations, events and charity drives.

Here at Tanner Jacks we are dedicated to providing the best food and services possible. We serve "Signature Tri-Tip", Homemade Barbecue Sauce, and was voted 2nd best beef by the CAB council for the entire state of California.