Chef Jacob Jacob

Chef At Home in Cottleville

Bon appétit! Welcome to the kitchen of Luxury Chef Jacob.

I’ve spent my career perfecting the art of the immersive dining experience, moving far beyond the traditional role of a chef to serve the world’s most discerning palates. My foundation is built on classical French technique, having trained under a former White House Executive Chef. This background allows me to bring a rare level of precision, discretion, and culinary mastery to high-stakes environments, ranging from the elite circles of New York City and the private estates of Florida to the exclusive residences of St. Louis.

Since transitioning to Florida,, I served as a Luxury Personal Chef in Miami, providing bespoke culinary services to high-net-worth clients, including the former Sprint CEO and the Johnson & Johnson family. I specialized in designing wellness-focused menus tailored to strict dietary needs, sourcing elite ingredients through an exclusive network of specialty vendors.

Beyond daily private service, I managed all kitchen operations and executed high-end catering for events of up to 50 guests, consistently maintaining the highest levels of discretion and professionalism. I worked alongside renowned chefs at the James Beard Awards. My ability to perform under pressure was further tested at Kuro Japanese Restaurant, where I managed a master sushi station and executed up to 500 covers a night. In these roles, I provided bespoke, intimate service where absolute professionalism and impeccable timing were non-negotiable.

Since returning home to St. Louis, I’ve focused on the city’s premier steakhouses—from Chesterfield to the Central West End—providing elite culinary service defined by absolute discretion and perfect timing.

Crafting memories, one plate at a time. Looking forward to serving you.

For me, cooking is...

about perfecting timing, crafting personalized menus, and sourcing only the best for my clients.

I learned to cook at...

I mastered cooking in NYC catering for elites, earned my AOS at L’École Culinaire, and refined French technique under a former White House Chef.

A cooking secret...

I bring the world to my table. My secret? Bold global flavors and authentic spices that turn every meal into a delicious adventure.

My menus

Sabores de México (Flavors of Mexico)

STARTER

All inclusive

Fish Ceviche The house-made tostada provides that essential crunch, while the avocado mousse adds a modern, silky richness to the classic bright acidity

FIRST COURSE

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Heirloom Tomato & Jicama Salad Heirloom Tomato & Jicama Salad. Pairing sun-ripened heirloom tomatoes with the crisp crunch of jicama— enjoyed with a simple squeeze of lime

Chicken Tortilla Soup A soul-warming, tomato-based broth infused with aromatic garlic, onions, and the deep, smoky flavor of dried pasilla or guajillo chiles.Defined by golden, freshly fried corn tortilla strips

Traditional Esquites Salad Start with tender corn kernels, roasted until perfect. Tossed in a velvety blend of Mexican crema and lime, then finished with a savory dusting of Cotija cheese, fresh cilantro, and a bold kick of chili

MAIN COURSE

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Pollo en Pipian Rojo (Chicken in a Red Pumpkin Seed Sauce) A rich, velvety mole-style sauce rooted in pre-Hispanic history, where toasted pumpkin seeds (pepitas) provide a unique nutty depth and slightly grainy texture

Pescado a la Veracruzana (tomatoes, capers, olives) Tender, flaky white fish smothered in a vibrant, zesty tomato-based sauce. It perfectly balances indigenous Mexican staples like ripe tomatoes and spicy chiles with Mediterranean influences

Cilantro-Lime Beurre Blanc A luxurious French-inspired butter sauce that honors the vibrant, soul-warming flavors of the Mexican kitchen. Pairing of freshly chopped cilantro and zesty lime—a combination fundamental to Mexican heritage

Honey Chipotle Pork Tenderloin over Cumin Sweet Potato Purée. Succulent pork—glazed in a smoky-sweet reduction of honey and chipotle peppers in adobo. It rests on a velvety purée of camote (sweet potato), now elevated with earthy cumin

DESSERT

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Churros, Chocolate & Vanilla Ice Cream Golden, crispy churros, dusted in the mix of cinnamon and sugar. Served alongside a rich, thick Mexican chocolate dipping sauce. We've added a scoop of vanilla ice cream,

Hibiscus (Jamaica) Poached Pear with cinnamon crema and Mexican Chocolate Crumble crust A pear poached in a tart flor de jamaica (hibiscus) reduction. The crimson is paired with a cinnamon crema. Finish with a Mexican chocolate crumble

The Saint Louis Harvest: A Clean-Label Culinary Experience

STARTER

Choose 2 dishes

Wild-Caught Scallop Crudo – Sliced thin with blood orange segments, micro-cilantro, and a drizzle of premium first-press EVOO

Zucchini Carpaccio – Paper-thin organic zucchini, toasted pine nuts, shaved pecorino, and a squeeze of charred lemon

Bone Broth "Sipping" Soup – 24-hour simmered grass-fed beef broth infused with ginger and turmeric to prime the palate

FIRST COURSE

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Farm-to-Table Harvest Salad – Roasted tri-color carrots and organic kale tossed in a house-made lemon-tahini dressing (no seed oils)

Sprouted Grain Tabbouleh – Using sprouted quinoa for easy digestion, tossed with heaps of fresh parsley, mint, and cucumber

Crispy Brussels Sprouts – Roasted in avocado oil until caramelized, finished with a house-made balsamic glaze (no added thickeners)

MAIN COURSE

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Wild Alaskan Salmon over Organic Polenta – Pan-seared salmon with a sun-dried tomato and olive tapenade, served over creamy, stone-ground polenta

Hidden-Veggie Grass-Fed Meatballs – Beef and bison blend with finely grated carrots and spinach, served over grain-free zucchini noodles

DESSERT

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Raw Honey & Lavender Panna Cotta – Made with organic A2 dairy (or coconut cream), topped with macerated seasonal berries

Avocado-Cacao Truffles – Dusted with organic fair-trade cocoa powder and sea salt, sweetened naturally with Medjool dates

Dark Chocolate Mousse – 85% dark chocolate whipped with coconut cream and sweetened with raw local honey

Aegean Feast: An Authentic Mediterranean Culinary Experience

STARTER

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Stuffed Grape Leaves (Dolmas) filled with rice and fresh herbs

Falafel Bites served with a vibrant lemon-tahini sauce

Baked Feta with Honey and Pistachios

FIRST COURSE

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Shaved Cauliflower Cous Cous with Mint, Cucumber, Tomato & Olive

Chicken Mix Green Salad: Garbanzo Beans, Tomatoes, Cheese, Radish, Corn, Onion, & Lemon Vinaigrette

Shrimp Lettuce Salad, Tomatoes, Pumpkin Seeds, Almonds, Corn & Aged White wine Vinaigrette

Classic Greek Salad (Horiatiki) using only the freshest cucumbers, vine-ripened tomatoes, kalamata olives, and a high-quality block of sheep's milk feta

MAIN COURSE

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Chicken, Beef & Salmon Kabob: Saffron Rice, Roasted Tomatoes with Vegetables, Tzatziki Sauce

Marinated Lamb Kebabs

DESSERT

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Orange Olive Oil Cake with Orange Semifreddo

Assorted Baklava

Galaktoboureko (a semolina custard baked in phyllo)

Modern Pan-Asian Fusion

STARTER

All inclusive

Edamame Hummus with Wonton Chips : A vibrant, creamy blend of shelled edamame, tahini, and garlic, served with house-fried, golden wonton crisps for a satisfying crunch

FIRST COURSE

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Crunchy Asian Slaw with Ginger-Peanut Dressing A refreshing mix of shredded cabbage, carrots, and bell peppers tossed in a savory ginger-peanut dressing and finished with toasted sesame seeds

Thai-inspired Shrimp Lettuce Wraps with Lime Tender, sautéed shrimp seasoned with lemongrass and chili, nestled in crisp butter lettuce leaves and served with a bright squeeze of fresh lime

MAIN COURSE

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Miso-Glazed Salmon with Ginger-Scallion Rice: A buttery, pan-seared salmon fillet brushed with a savory-sweet white miso glaze, served alongside aromatic jasmine rice infused with fresh ginger and crisp scallions

Honey-Soy Glazed Chicken Thighs with Sesame-Ginger Rice: Tender, juicy chicken thighs caramelized in a rich honey and dark soy reduction, paired with fluffy rice seasoned with toasted sesame oil and warm ginger

Soy-Ginger Steamed White Tilapia: A light and healthy classic featuring delicate white fish steamed with slivered ginger and scallions, finished with a splash of premium soy sauce and sizzling hot oil to release the aromatics

DESSERT

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Ssiat Hotteok (Korean Sweet Seed Pancakes) Ssiat Hotteok (Korean Sweet Seed Pancakes): A popular street-food treat consisting of a chewy, cinnamon-sugar-filled griddle cake stuffed with a crunchy, nutty mix of sunflower seeds, pumpkin seeds, and peanuts

Japanese-Style Cheesecake: A remarkably light and airy "soufflé" cheesecake that is less sweet than the Western version, featuring a wobbly, melt-in-your-mouth texture

The Platinum Plate: A 70th Birthday Dinner

STARTER

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Whipped Ricotta & Blistered Tomato Crostini: Airy, lemon-zested ricotta topped with vine-ripened tomatoes burst in garlic oil, finished with a honey drizzle and sea salt

Burrata & Stone Fruit "Caprese": Creamy Burrata cheese served with grilled peaches (or plums), fresh basil, and a pistachio-honey crunch

Lemon-Garlic Linguine with Pangrattato: Silky linguine tossed in a vibrant emulsion of butter, lemon zest, and white wine, topped with golden, herb-infused breadcrumbs

FIRST COURSE

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Lemon-Butter Bucatini with Pangrattato: Thick, hollow pasta strands coated in a silky emulsion of Meyer lemon, butter, and pasta water, topped with toasted, herb-infused breadcrumbs

Signature Strawberry Fields Salad: Fresh baby spinach paired with sliced strawberries and red onion, tossed in a house-made balsamic vinaigrette

MAIN COURSE

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Pistachio-Crusted Pork Tenderloin over Polenta: Medallions of pork tenderloin crusted in crushed pistachios and herbs, served over "30-minute" creamy parmesan polenta with a balsamic fig reduction

Mediterranean Braised Chicken Thighs

DESSERT

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Deconstructed Lemon Ricotta Cheesecake: Silky lemon curd, sweetened ricotta mousse, and crushed graham cracker "soil," topped with fresh macerated berries

Deconstructed Lemon Curd Tart: A bright, velvety lemon curd served in individual glasses, topped with smashed shortbread crumble and macerated berries

Dining in the Dark

STARTER

All inclusive

Appetizer: "The Mystery Crunch" Panko-Crusted Arancini (Risotto Balls): These are perfect finger foods. Use a mild mozzarella center that provides a surprising "cheese pull" when bitten into

FIRST COURSE

All inclusive

Salad: "Garden in a Jar" Shredded Jicama & Mango Medley: Served in small cups. Jicama provides a crisp, water-chestnut-like crunch, while ripe mango offers a slippery, sweet contrast. No lettuce to struggle with—just bite-sized pieces

Soup: "The Silky Sip" Roasted Butternut Squash or Chilled Cucumber Gazpacho: Served in shot glasses or small mugs to be sipped directly. This eliminates the need for spoons and the risk of spills while blindfolded

MAIN COURSE

All inclusive

Pasta: "Texture Pillows" Toasted Cheese Tortellini with Brown Butter & Sage: Boiling the pasta then lightly pan-searing it creates a chewy exterior and soft interior. Use small tortellini so they can be easily speared with a fork in one bite

Meat/Veggie: "The Tender Bite" Slow-Cooker Pulled Pork or Jackfruit Sliders on Brioche: The meat is already shredded, requiring zero cutting. The soft, buttery bun contrasts with the tender, savory filling. You can serve these as 2-3 bite sliders

DESSERT

All inclusive

Dessert: "The Pop & Fizz" Dark Chocolate Mousse with "Magic" Topping: A rich, silky mousse topped with a few kernels of pop-rocks or crushed honeycomb candy. The unexpected "fizzing" or "crunching" in the mouth is a classic whimsical finale

🧑‍🍳 "Mom's Milestone" Interactive Party Menu

STARTER

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Caprese Skewers with Balsamic Glaze: Fresh mozzarella, basil, and cherry tomatoes (Naturally GF)

Mini Sausage Balls: A comforting classic. (GF option: Made with GF Bisquick and cheese)

FIRST COURSE

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"Mom’s Famous" Pasta Station: Mom works with the chef to toss freshly cooked, hand-cut pasta with two sauces: a savory Bolognese and a creamy lemon-herb sauce

Interactive Dumpling/Pierogi Workshop - Mom helps fill and seal mini potstickers with the chef

MAIN COURSE

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Crispy Coconut Chicken Tenders: With a sweet chili dipping sauce (GF available using coconut flour)

Loaded Potato Skins: Cheddar, bacon, sour cream, and chives (Naturally GF). Roasted Seasonal Veggie Platter: With balsamic glaze

DESSERT

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Decorate Your Own Cupcake Bar: A fun, hands-on activity for the grandkids

The Celebration Suite

STARTER

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Grilled Shrimp & Lemon Bruschetta: Toasted bread topped with charred shrimp and citrus, garnished with a delicate garlic tuile and fresh garden herbs

Farmers Market Antipasto Board: A refined spread of Italian cured meats, artisanal cheeses, house-marinated vegetables, and roasted nuts

Wonton Tuna Poke Crisps: Marinated premium tuna tossed with avocado and arugula, seasoned with alaea sea salt and served on a crunchy wonton base

FIRST COURSE

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Roasted Red Pepper & Goat Cheese Risotto: A velvety, slow-cooked rice dish featuring sweet roasted peppers, creamy goat cheese, and bright sweet pea accents

Signature Strawberry Fields Salad: Fresh baby spinach paired with sliced strawberries and red onion, tossed in a house-made balsamic vinaigrette

Scratch-Made Roasted Tomato Soup: A comforting, silky blend of vine-ripened tomatoes and fresh heavy cream

MAIN COURSE

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16-Hour Post Oak Smoked Brisket: Triple-prime beef rubbed with salt and pepper, then slow-smoked over post oak until it reaches a buttery tenderness

Chicken Piccata "The Hill" Style: A tender, pan-seared chicken breast finished in a classic bright sauce of white wine, garlic, lemon, and capers

Seared Sea Bass with Parsnip Purée: A delicate fillet with perfectly crisped skin, served over a smooth and silky root vegetable purée

DESSERT

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Chocolate Torte with Fresh Berries: A dense, flourless dark chocolate cake accompanied by airy Chantilly cream and seasonal berries

Chef’s Signature Glazed Beignets: Fluffy, deep-fried dough pillows finished with a sweet, shimmering glaze