Chef Michael Jacobs

CHEF MICHAEL B. JACOBS

Food & Beverage Innovator | Development| Innovative| Passionate | Hospitality Driven | Professional

Michael B. Jacobs, a culinary virtuoso and visionary entrepreneur, boasts a storied career marked by innovation,

creativity, and unwavering dedication to culinary excellence. With over 35 years of experience in the hospitality

industry, Chef Jacobs is celebrated for his ability to seamlessly blend artistic flair with strategic acumen.

Embarking on his culinary odyssey at the age of 12 alongside his father’s Boston-based catering company,

Jacobs discovered his passion for the culinary arts early. He honed his skills at Johnson & Wales University in

Rhode Island, graduating with honors. Following his education, Jacobs embarked on a global culinary

pilgrimage, apprenticing at prestigious establishments such as the King David Hotel in Jerusalem and under

esteemed chefs, including Terrence Brennan of Picholine in New York City. His journey also took him to world-

renowned kitchens such as Auberge du Pont Rouge in Le Mans, France, Bacon in Cap d’Antibes, Le Gavroche in

London, and Ecole Ritz Escoffier in Paris.

In the mid-1990s, Chef Jacobs gained national recognition as the executive chef of Tantra Restaurant and

Lounge, elevating South Florida’s culinary scene. His career continued to flourish when he became the

executive chef and hospitality director at Ferrell Law, where he orchestrated opulent events for a discerning

clientele.

Chef Jacobs’ leadership and innovation attracted the attention of the NBA Champion Miami Heat in 2009. For

six seasons, he served as their culinary maestro, contributing his expertise as they clinched back-to-back

championships in 2012 and 2013. His work extended beyond the court to include overseeing large-scale

culinary programs at Royal Caribbean International, demonstrating his prowess in managing complex systems

and delivering extraordinary dining experiences, including the largest cruise ship in the world Icon of the Seas.

As the Chef/Owner of Strategic Hospitality Group, Noodle Station, O3 Bistro, and MBJ Hospitality Consulting

Inc., Chef Jacobs has been instrumental in shaping Miami’s gastronomic landscape. His ventures reflect his

entrepreneurial spirit, offering unique dining concepts and innovative culinary experiences. Most recently, Chef

Jacobs has led transformative projects at Whiteface Lodge in Lake Placid, NY, collaborating with HHM Hotels

and VP of Culinary Chef Larry LaValle, to enhance operations, implement advanced workflows, and prepare for

high-volume events. As well as to create new menus and recipes for existing venues.

Chef Jacobs’ culinary ingenuity has earned him accolades in esteemed publications such as Rising Star Chef

Restaurant Hospitality Magazine, The New York Times, and Ocean Drive. Beyond his operational achievements,

he is a passionate advocate for sustainability, responsible sourcing, and celebrating the cultural heritage of

food. As a mentor, he inspires teams to pursue excellence while fostering collaboration and inclusivity.

Today, Chef Michael B. Jacobs stands as a beacon of culinary excellence, blending tradition, innovation, and

leadership to redefine the culinary arts and hospitality industry.