Chef Eileen Jacobson
Private Chef In Breckenridge

I am a seasonal resident of Breckenridge Colorado, spending my summers as the Executive Chef of a catering company on the island of Nantucket, MA. Having received my formal training in Charleston, SC, I have lived and worked all over the United States and Canada. My food passion is driven by taking classic international comfort foods and refining and elevating them for a more fine dining experience.

More about me
For me, cooking is...
For me, cooking is about engaging all of your senses.
I learned to cook at...
I learned to love cooking from my Mom. My first formal training was at Magnolias in Charleston, SC.
A role model in the kitchen is...
I’ve worked with many talented chefs but my kitchen role model is my Mom. She had 11 children and could take a little and make it wonderful!
A cooking secret...
A few quality ingredients prepared simply will speak for themselves.
My menus
Grilled Marinated Chicken Brochettes
Local Sausages
Grilled Skirt Steak
Grilled Pork Ribs
Regional BBQ, Mustard, Ketchup, Mayonnaise, Steak Sauce
Smashed Potato Salad
Applewood Bacon Mac and cheese
Corn on the Cob, Celery Butter
Green Garden Salad
Grilled Vegetables
Lemon Pie
Assorted Seasonal Fresh Fruits
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Spanish-Style Garlic Shrimp, Tomato Toast, Wiltered Kale with Golden Raisins
Mussels Dijonnaise, Shoestring Fries, Parsley Sauce
Beef Carpaccio, Parmigiano Reggiano, Mustard Foam, Fried Capers
Creamy Polenta, Wild Mushroom Ragú, Gorgonzola, Herb Oil
Hot Grill Octopus, Chickpea Puree, Basque Country Salsa
Beefsteak Tomato and Burrata Salad with Olive Streusel
Seared Mediterranean Sea Bass, Navy Bean Stew cooked with Tomato, Raki, and fennel
Lemon and Rosemary Roasted Chicken, Shallot-Morel-Demi Sauce, Creamy Potato Puree
Wood Grilled Branzino with Manzanilla Olive and Preserved Meyer Lemon Salsa
Roasted Lamb Chops, Goat Cheese Polenta, Braised Vegetables, and Mint Yogurt
Grilled Tenderloin, Sweet Onion, Farro Salad Bone, Parmesan Cheese Shavings
Almond and Pistachio Baklava
Espresso Crème Brûlée
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Sea Scallops Carpaccio with Citrus Sauce, Celery, Coconut and Fresh Herbs
Tuna Carpaccio with Kalamata Olive Aioli and Avocado
Roasted Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette
Green Tomato Gazpacho with Mini-Shrimp Tostadas
Chilli-Pressed Watermelon, Quinoa & Feta Salad with a Lemon Vinaigrette, Toasted Corn
White Fish, Yellow Curry Sauce, Spiced Butternut Squash, Roasted Peanuts, Brown Rice and Cucumber Relish
Orzo with Moroccan Spiced Shrimp, Feta, Cherry Tomatoes and Spinach
Chicken Shawarma Hummus Bowl, Grilled Vegetables and Citrus Slaw
Roasted Beef Tenderloin with Creamy Quinoa Risotto and Brussels Sprouts Chips
Coconut Rice Pudding with Ginger Infused Pears
Seasonal Fresh Fruit with Whipped Goat Yogurt and Caramel Crumble
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