Our Story
14 Prime was born from a vision to create a chef-driven steakhouse that brings bold innovation and refined elegance to Jacksonville’s dining scene.
Rooted in fire and guided by craft, it’s a place where exceptional ingredients, thoughtful technique, and warm hospitality come together to create something truly unforgettable.
At the heart of our menu lies an unwavering dedication to the finest ingredients.
We proudly feature premium American Wagyu from Booth Creek, a pioneer in American Wagyu production that sets the gold standard for excellence.
Raised in the pristine Kansas countryside, their cattle thrive on rolling tallgrass prairies and wooded creek draws. Booth Creek’s commitment to meticulous care, sustainable practices, and innovative grading- rooted in Japan’s legendary standards-yields beef renowned for its exceptional marbling, melt-in-your-mouth tenderness, and rich, buttery flavor. This partnership reflects our shared passion for redefined quality.
Our house-made pastas are crafted using a bronze-dyed press to create a texture that holds sauces beautifully and elevates every bite. We source local dairy for its richness and depth, ensuring that even the simplest elements on the plate are anything but ordinary.
From the live fire of our Josper grill to the precision of our pairings, every detail at 14 Prime is curated for depth, balance, and unforgettable flavor. It’s a harmony of technique, sourcing, and storytelling—on the plate and in the glass.
At 14 Prime, each aspect of the culinary experience is shaped by the vision and artistry of Executive Chef Chad Shaner.
His creativity and expertise set the stage for a dining journey that transcends expectations. Backed by a team of passionate professionals—from masterful sommeliers to attentive concierges—we craft an experience that lingers long after the last bite.
Chad Shaner - Executive Chef
Chad Shaner - Executive Chef
Executive Chef Chad Shaner transforms fine dining into an unforgettable narrative, where every ingredient and technique reflects innovation, precision, and passion.
Chad’s culinary journey began as a busboy in his mom’s restaurant and led him to a Navy vessel in Gaeta, Italy, where he served as the Captain’s Cook and discovered the power of food to inspire and connect.
After graduating the Culinary Institute of America, Chad spent the majority of his career honing his craft in New York’s esteemed Michelin-starred kitchens. He trained in the kitchens of Gotham Bar and Grill and Danny Meyer’s Union Square Cafe—two of New York’s most iconic restaurants, both honored with three stars from The New York Times . These experiences shaped his approach to excellence, discipline, and hospitality at the highest level.
As Executive Chef and Partner at Freeks Mill in Brooklyn, Chad earned two stars and a Critics’ Pick from The New York Times, along with back-to-back Bib Gourmand awards from the Michelin Guide.
Now at 14 Prime, he brings world-class expertise and a bold, thoughtful approach to every plate. With Chad at the helm, 14 Prime is redefining the fine dining experience in Jacksonville—and beyond.
Louis Kurz - Chef de Cuisine
Louis Kurz - Chef de Cuisine
Meet Louis Kurz, the Jacksonville native redefining culinary excellence at 14 Prime. For Louis, cooking has always been personal. Raised in Jacksonville, he found his passion in his grandmother “Grandy’s” kitchen, where Sunday dinners were about more than food—they were about tradition and connection. That passion took him to New York City in 2008, where he trained under James Beard Award-winning chef Missy Robbins. As a sous chef, Louis played a key role in helping the restaurant earn its first Michelin star and retain it for four consecutive years. In 2014, Louis returned to his hometown, first leading the kitchen as Chef de Cuisine and later as Executive Chef at Black Sheep. In 2021, he brought his expertise to Restaurant Orsay as Executive Chef, where he continued to push boundaries and elevate Jacksonville’s dining scene. Now, as Chef de Cuisine at 14 Prime, Louis combines world-class training with deep-rooted tradition, crafting dishes that celebrate his journey while setting a new standard for culinary artistry in Jacksonville.
Rachel Presutti - Pastry Chef
Rachel Presutti - Pastry Chef
For Pastry Chef Rachel Presutti, baking has always been second nature. She grew up in a family of bakers, where spending time with family and spending time in the kitchen were one and the same. When Rachel was just a bun in the oven, her mom was already decorating cakes — unknowingly passing down a love of pastry that would shape the rest of her life. By the time she was twelve, Rachel was selling homemade baked goods for a little extra spending money — already following the path that felt most like her.
She went on to study at Johnson & Wales University in North Carolina and the renowned École Nationale Supérieure de Pâtisserie in France, refining her technique and deepening her creative vision. In Jacksonville, she built her pastry career at top kitchens including One Ocean Resort, Sawgrass Marriott, and Restaurant Orsay, where she blended precision and warmth into everything she created.
Now at 14 Prime, Rachel brings that same sense of joy and intention to every dessert she creates. Her approach is rooted in warmth — drawing from the nostalgia of family kitchens and the excitement of trying something new. Whether it’s a refined take on a classic or something entirely unexpected, her goal is simple: to make people smile, slow down, and savor life’s sweet moments.
Marcello Cancelli - Wine Director
Marcello Cancelli - Wine Director
Meet Marcello Cancelli, the Wine Director behind every bottle at 14 Prime.
A Certified Sommelier accredited by the Court of Master Sommeliers, Marcello built his reputation leading acclaimed wine programs in Chicago and Philadelphia, including a Wine Spectator ‘Best of Award of Excellence’ winning list at Swift & Sons. When he brought that expertise to 14 Prime, he did it again, earning the restaurant its own Award of Excellence.
His knowledge of wine runs deep, but what sets Marcello apart is how he shares it: patiently, generously, and with a genuine love for teaching others about the thing he’s most passionate about. Ask him a question at the table and you’ll walk away knowing more than you expected, and probably with a new favorite bottle. Since Marcello arrived, Jacksonville’s wine scene hasn’t been the same, and neither has 14 Prime’s.
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