Meet The Chef…

From Mountain Kitchens to Bespoke Culinary Experiences

Raised in Fort Collins, Colorado, Chef Jacob discovered a passion for food in the warmth of his grandmother’s kitchen. What began as a childhood joy quickly became a lifelong calling. At just 16, he made the bold decision to leave traditional schooling and pursue formal culinary training at a trade school in Montana, setting the stage for an extraordinary journey through some of the Rocky Mountains’ most acclaimed kitchens.

After graduating, Chef returned to Colorado to explore the intricate world of pastry. While studying at the prestigious Auguste Escoffier School of Culinary Arts in Boulder, he honed his craft under the guidance of a renowned pastry instructor, gaining hands-on experience under her tutelage in a professional kitchen.

His next chapter led him to the storied kitchens of Beaver Creek, Colorado, where he spent three transformative years at the award-winning Beano’s Cabin, working alongside a James Beard-recognized Chef. This experience solidified his expertise in both savory and sweet, preparing him for a leadership role as Executive Pastry Chef at Keystone’s AAA Four Diamond restaurant, The Alpenglow Stube—where he also met the love of his life.

Chef then made the move to Salt Lake City where, he brought his culinary talents to celebrated restaurants like Table X and Pallet, eventually becoming sous chef at the latter. In 2019, he ventured into private and personal chef services, instantly falling in love with the intimacy and creativity the work allowed and the opportunity to work alongside truly world class talent. While COVID-19 temporarily paused that dream, he returned to the restaurant scene, lending his talents once again to Table X and later Arlo.

But the call of personalized hospitality never faded.

Now, Chef Jacob has re-opened his books for private clients, bringing years of fine dining experience, world-class pastry knowledge, and a deep sense of hospitality to every event. For him, there is no greater honor than crafting an unforgettable, tailor-made dining experience—where every detail is designed around the client’s tastes, and the sky is truly the limit.

“When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about. “

-Thomas Keller