Chef Chris Jakubiec

Growing up I was always interested in cooking, through interactions with my mother who owned a small eatery and catering company, and both my grandmothers. After spending some time working in a vegan restaurant in CT, I decided to attend culinary school to gain a base of knowledge. Upon graduating from the FCI (now ICC) in NYC, I began working at The Royalton Hotel where I was quickly exposed to high-level, Michelin-starred cuisine in boutique luxury hotels.

I spent 7 years honing my skills as a line cook in some of the best independent hotels and restaurants in NYC and Miami with Morgans Hotel Group and China Grill Restaurant Management, with a focus in French culinary but also branching out to include such cuisines as Brazilian and Japanese before landing my first sous position. 3 independent hotel openings later, in 3 different cities (San Diego, Washington, DC, and Denver) and the move to Executive Chef, I made the decision to "strike out on my own" in an effort to get back to what I really love- preparing good food and providing a true hospitality experience!

I have worked under multiple Michelin-starred chefs including Alain Ducasse, Marc Meneau, Jean-Michel Lorain and Claude Troisgros, was the Executive Chef of DC's only Forbes 5-star restaurant, and have had the opportunity to prepare meals for many VIP guests from all over the world including US Presidents and politicians, international political figures, movie and music stars, sports icons, and many more!

I am committed to sustainability, responsible practices, quality raw ingredients, solid culinary techniques, and clean presentation. I believe food should be an experience, meant to entice the palate, inspire conversation, invoke fond memories, and above all fun! I have found the culinary arts to be the penultimate art form, with the ability to simultaneously touch all five senses! The tools available to chefs today allow for a myriad of culinary possibilities, and I for one, am eager to express my creativity utilizing all of them!

I have truly enjoyed my experiences and look forward to the next chapter in my culinary journey, no matter what it holds!