Jakub Hartlieb, who was born and raised in Warsaw, Poland and moved to US at 14, graduated from Oklahoma State University with degrees in Culinary Arts and Business Administration. Jakub is a dedicated chef, CEC certified through the ACF organization, with eleven years of management experience as an Executive Chef and Executive Sous Chef in large multimillion-dollar and multi-outlet Food and Beverage Casino-Resort operations in Oklahoma, New York and currently Ohio. In these positions, Jakub has worked with a diverse staff to create a respectful management style, looking for ways in which each individual can grow and contribute. While working in these large establishments he focused on advancing his administration experience by producing outlets with financially sustainable results.

In order for Jakub to successfully reach his goal of mentoring others, he approaches all aspects of his career with a passion to gain more knowledge. Throughout his career he spent five years committed to mentoring passionate culinary students through Pro Start program, performed numerous private dinners and engaged in local charities that strengthened the community.

One of the most prized events that Jakub took part in was the James Beard event, Cocina de Vanguardia, featuring chefs Ferran Adrià, Juan Mari Arzak, Joan Roca and Martín Berasategui, and participating in a Next Generations Dinner at the James Beard House in NYC as a Sous Chef. These chefs ignited a passion within him to focus on understanding science of food while placing an emphasis on artful presentation. Among Jakub’s proudest accomplishments sit the publication in Best Chefs America as well as #270th place on the world’s best chef list “The Best Chef Awards”.

When creating food, Jakub believes in drawing inspiration from the natural world and including elements to elevate the dining experience from a meal to a moment that will rekindle simple memories or spark new ones. He enjoys focusing on local products to create modern dishes with an emphasis on flavor but based on a strong foundation of classic technique.

For me, cooking is...

My creative outlet and a way to connect on a deeper level with the people around me.

I learned to cook at...

I grew up in a Polish home where food brought us all together. I followed my interest with continuous research & training through the culinary world.

A cooking secret...

My obsession with concentration of flavors.

My menus

Family Style Medditerranean Menu

STARTER

All inclusive

Assorted Meze Family Platter- Roasted Red Pepper and Sun Dried Tomato Spread/Hummus/Tzatziki/Feta-Olive Salad/Tabouleh/Roasted Carrots/Stuffed Grape Leaves/Pita Bread

FIRST COURSE

All inclusive

Charred Eggplant , Tomato and Israeli Cous Cous Soup

Roasted Cauliflower and Hazelnut Salad and Maple Sherry Vinaigrette

MAIN COURSE

All inclusive

Family Style- Beef Meatballs with Fava Beans, Roasted Garlic and Lemon

Family Style-Cardamom Chicken Thighs with Caramelized Onions

Family Style Sides- Basmati & Wild Rice with Currants and Herbs/Roasted Baby Carrots/Chermoula Eggplant with BUlgur and Yogurt

DESSERT

All inclusive

Assorted Dessert Platter

Italian Menu

STARTER

All inclusive

Assorted Antipasto Platter- Italian Salumi, Cheese, Marinated Olives and Nuts

FIRST COURSE

All inclusive

Roasted Garlic Crostino-Buffalo Mozarella, Tomato Confit, Pesto, Heirloom Tomatoes, Sweet Basil

MAIN COURSE

All inclusive

Pasta Course- Pappardelle Cacio e Peppe- Fresh Pappardelle Pasta. Parmigiano Reggianno, Black Pepper, Black Truffle Salt

Risotto- Carnaroli Rice, Butternut Squash Puree, Candied Butternut Squash, Toasted Pumpkin Seeds

Porchetta- Carnelini Bean Ragout, San Marzano Tomatoes, Chicken Fat and Sage Potatoes, Charred Broccolini, Sage Jus

DESSERT

All inclusive

Spiced Panna Cotta- Caramelized Apples, Apple Cinnamon Crunch, Creamy Maple Milk

Harvest Dinner

STARTER

All inclusive

Tomato- Chilled Tomato Soup, Queso Fresco Snow, Truffle

FIRST COURSE

All inclusive

Red- Textures of Beets, Cypress Hill Humboldt Fog Goat Cheese, Black Currant Puree, Black Pepper

MAIN COURSE

Choose 1 dish

Lamb- Dry Aged Lamb Loin, Juniper, Chanterelle Mushrooms, Braised Lamb Belly and Fava Bean Ragout

Scallop & Corn- Seared Scallop, Corn Custard, Corn Pudding, Buttered Popcorn, Young Corn Shoots

DESSERT

All inclusive

Cherries & Chocolate- No Bake Cheesecake, Graham Cracker, White Chocolate Mousse, Cherries, Cherry Ice Cream

Winter Menu 1

STARTER

Choose 1 dish

Bacon Wrapped Shrimp- Benton’s Bacon, Fire Roasted Pepper Chutney, Sweet Chili

Scallop- Giant Seared Scallop, Bourbon Bacon Glaze, Braised Pork Belly

Lobster Cocktail (upcharge)-Avocado Mousse, Pickled Onions, Yuzu Mayo, Belgian Endive

FIRST COURSE

Choose 1 dish

Sweet Potato Salad- Caramelized Sweet Potatoes, Roasted Garlic, Mustard Greens, Brown Butter Vinaigrette, Feta

Winter Green Salad- Baby Greens, Danish Blue Cheese, Sundried Grapes, Candied Pecans, Champagne Vinaigrette

Shrimp Bisque- Shrimp Toast, Sherry, Creme Fraiche

MAIN COURSE

Choose 1 dish

Airline Chicken Breast- Ricotta Gnocchi, Lemon-Parmigiano Brussel Sprouts, Chicken Jus

King Salmon Butternut Squash Hash, Roasted Garlic and Herb Butter

Filet- Wild Mushrooms, Bone Marrow Potato Puree, Black Garlic Butter

DESSERT

All inclusive

Chocolate Terrarium- White and Milk Chocolate Custard, Bourbon Chocolate Truffle, Chocolate Cake, Chocolate Crisp

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Chef Jakub's reviews

5

•

2 services

This was an incredible experience I got for my parents and they loved it! The chef was very professional, had a great attitude and had cooked a wonderful meal. I would recommend this experience to anyone looking for a unique gift.