When chefs Connie DeSousa and John Jackson were named part of Avenue’s Top 40 Under 40 Class of 2012, Jackson described it as one of the best moments of his life. The duo made the list thanks, in part, to the success of their first Calgary restaurant, Charcut. The restaurant opened in 2010 and, in that same year, was awarded sixth place in enRoute magazine’s Best New Restaurants in Canada.
Both DeSousa and Jackson still view the Top 40 recognition as a gratifying moment in their careers, but it was nowhere near their mountain top. In fact, the pair continues to grow and invest in the city they love. DeSousa and Jackson have opened a second Charcut location, charbar restaurant, breakfast spot Chix Diner, three Connie and John’s Pizza locations and established Char Hospitality Group, the catering arm connected to the restaurants.
In perfect harmony
When DeSousa and Jackson were recognized as Top 40s, they were working hard, and they still are, just differently. A decade ago, work days meant seriously long hours at the restaurant, and they were always the first ones in and the last ones out. But along the way, they realized something had to change.
“Once I figured out a healthy version of me, incorporating things that I love to do into my life, including health and fitness, and having more energy, I ended up just being better at the job, better at mentoring and a better co-chef with Connie,” explains Jackson.
Today, the two ensure they find quality time for all of their priorities, including family, health and well-being, just as much as entrepreneurship and culinary work. And often they overlap. You can find DeSousa and Jackson recharging in the sauna while hosting their podcast, Chillin’ With Chefs, training for the New York Marathon while chatting about their next business ventures or making sausages in their newly designed butcher kitchen at Charcut University District.
“It would have been impossible for us to grow our businesses if we didn’t think the way we do now,” explains DeSousa. “This kind of thinking allows us to be able to pop into different places multiple times a day.”
A love for Calgary
Mentorship is at the heart of DeSousa and Jackson’s work, and their team of employees has not only grown in size but in skill, too. Opening new restaurants continues to offer new learning experiences to their staff, whether that be opportunities to manage or even become stakeholders.
Beyond their internal team, DeSousa and Jackson make a real impact in the Calgary community, too. They’ve created the Char Hospitality Fund, which supports mental health needs within the industry and fights food insecurity in Calgary.
There’s no doubt DeSousa and Jackson’s culinary additions are helping put Calgary on the map, but the duo explains it’s not just about one restaurant or a set of owners — Calgary is a thriving hub of brilliant chefs who work collaboratively. It’s part of why they love Calgary as much as they do, and why they have many more plans for what they’ll do here next.
To learn more, visit charcut.com.
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