My passion for cooking began at the age of 16 while working at a small bistro in Naramata, where I spent my mornings picking fruit and my evenings in the kitchen. Since then, my career has taken me through some of Vancouver's most respected restaurants and London's Michelin-starred L'autre Pied, shaping my appreciation for technique, seasonality, and local ingredients. Today, I continue to celebrate the rich culinary traditions of the Okanagan by creating refined, ingredient-driven dining experiences that connect guests with the people, farms, and stories behind every dish.

For me, cooking is...

For me, cooking is a way to tell the story of a place through its ingredients, its people, and its seasons. Every meal is an opportunity to create mea

I learned to cook at...

I learned to cook in a small bistro in Naramata at the age of 16 before refining my skills in some of Vancouver's finest restaurants and London's Mich

A cooking secret...

My secret in the kitchen is letting exceptional local ingredients speak for themselves. By combining classical techniques with respect for seasonality

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Chef Jacob's reviews

4.5

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1 services

We had such a great experience with Jacob! The food was delicious, and he was incredibly personable and made the whole evening enjoyable. We had a few little kids in our group who were very curious about what he was doing in the kitchen, and Jacob went above and beyond to include them. He let them be his tasters and helpers, which they absolutely loved. It was such a nice touch and made the experience extra special for them.