Chef Jacob Hoskins

Jacob Hoskins is an accomplished Canadian chef from Vancouver with over a decade of culinary experience in top-tier restaurants across Vancouver, Toronto, Boston, and New York. His culinary journey includes working at notable establishments such as Stissing House (NY), Bar Mezzana (MA), and Cactus Club Cafe (BC), as well as excelling in fine event catering. He has had the privilege of working alongside award-winning chefs like Rob Feenie, Clare de Boer, and

Colin Lynch, refining his skills in various cuisines including Italian, New American, Creole, Asian, and innovative creative cuisines.

As an Indigenous chef, Jacob is passionate about the development and research of North American Indigenous cuisine, a unique niche he is committed to expanding in

the culinary world. His dedication to using high-quality ingredients, low-waste cooking techniques, and crafting recipes from scratch allows him to deliver an unmatched, luxurious dining experience. Whether working in large corporate kitchens or intimate settings, Jacob has consistently managed high-volume services, generating over $60k in weekly food sales and overseeing multi-million dollar events.

Beyond his technical prowess, Jacob is deeply invested in the growth of his team, having mentored multiple line cooks into sous chefs, fostering a culture of collaboration and excellence. His long-term vision includes opening multiple

restaurants where his Indigenous heritage and a rich mosaic of multicultural influences come together, offering diners an unforgettable culinary experience.

Jacob’s deep expertise, combined with his focus on sustainable, high-quality cooking and team mentorship, makes him an asset to any dining establishment seeking to elevate their offerings with both creativity and cultural depth.