Chef Michael Jacobs

A veteran chef of Michelin-starred restaurants and caterer to high-profile celebrity clients, including the NBA Champion Miami Heat, Michael B. Jacobs began his illustrious culinary career at the age of 13. After graduating from Johnson & Wales University in Rhode Island, Jacobs apprenticed under the legendary chef Terrence Brennan of Picholine in New York City, and in some of the world's best kitchens including Auberge du Pont Rouge in Le Mans, France, Bacon in Cap d’Antibes in southeastern France, Le Gavroche in London, and the acclaimed Ecole Ritz Escoffier in Paris.

Jacobs was instrumental in placing South Florida on the international culinary map as executive chef of Tantra Restaurant and Lounge, the renowned hotspot known for serving aphrodisiacal fare to some of the world’s hottest, richest and most famous stars. His innovative and global menu started trends and helped make Tantra a phenomenon. In 1999, Jacobs accepted the role of executive chef and hospitality director at the multinational Ferrell Law firm, where he created elaborate meals and receptions for Ferrell's roster of mega-successful attorneys and affluent clients. He later served as the consulting chef at Grass in Miami's ultra-trendy Design District before taking his award-winning culinary prowess to another set of champions: the NBA’s Miami Heat. As the official food-service provider for the Heat, Jacobs kept LeBron James, Dwyane Wade, Chris Bosh and the entire roster well fed with delicious - yet nutritious - fare, from large-scale catered meals to individually-tailored snacks and pregame meals, supporting the team on its way to two back-to-back National Championships.

The hardest working chef in Miami is involved in a number of high-profile projects catering to prominent clientele. As the CEO of Miami Beach's Strategic Hospitality Group, Jacobs provides consulting to the biggest names in the restaurant industry. As chef/partner of the Hidden Kitchen, his Hidden Kitchen Workshops transform an unsuspecting café nestled in a 1950s Miami Beach hotel and residence into an exclusive dining society for an elite set of guests. Jacobs has served as a culinary producer and competitor on Food Network Challenge and has also appeared on Chopped and other cooking programs. Jacobs' cooking has garnered praise in a slew of major publications, including The New York Times, New York Magazine, New York Post, USA Today and The Miami Herald. His desire to create exceptional and unforgettable dining experiences is just one of the reasons why Michael B. Jacobs has become one of the area’s most sought after talents.