Donald (Donnie) L. Jackson, Project Superintendent

Donald (Donnie) L. Jackson, Project Superintendent brings a unique ability to the K-W Construction organization.  Working his way up through the ranks at various jobs, he honed his construction and carpentry skills with years of field experience.  After joining K-W in 2000 he quickly fine tuned his skills and is able to product some of the most compelling dining facilities in the country.

Many of the projects that Donnie handles for K-W are under such time constraints that design is accomplished in the field under his supervision.  The finished product is always a success for the client and the customers they serve.  Just a few examples that reflect Donnie Jackson’s eye for detail and quality workmanship are:

  •  Chartwells’-University of New Mexico; Albuquerque, NM: Renovations to several Food Court Concepts, budget >$1M
  • Chartwells’-Angelo State University; San Angelo, TX: Interior renovations to Houston Harte Student Center; 40,000 SF
  • Louisiana State University; Baton Rouge, LA: Interior renovations-Pentagon Dining Facilities; >$4M
  • Louisiana State University; Baton Rouge, LA: Interior renovations-Union Building; >$1M
  • Louisiana State University; Baton Rouge, LA: Interior renovations-Magnolia Room/Dish Room; >$1M


With four children to their credit, Donnie and his wife Mary have chosen the Texas Hill Country as their home.  This location serves as a home base as Donnie still spends many a week on the road for K-W Construction.

His specialty is, of course, dining facilities; especially food courts and franchised concepts.  He has completed projects all over the United States, many of them at University campuses or hospital facilities.  During summer break, winter break, serving hours, at night or weekends, whatever the project requires, he is always working to keep the customer’s project on time and in budget.  A true asset to K-W’s team, Donnie is an experienced leader in his position as project superintendent.  Donnie’s craft is producing the best product a facility can serve up for its clientele.