About Me
Born and raised on Vancouver Island, Jake’s first jobs were in farm-to-table kitchens across BC’s culinary landscape. Offerings like morel mushrooms, spot prawns and huckleberries were regular parts of his portfolio. In 2018, Jake completed his WSET training up to Level 3, bolstering his knowledge of food and drink. He is passionate about the joining of the two for intimate dining experiences.
His recent travels through Oaxaca and Paris inspire many of the techniques and flavours he brings together as a chef. Having worked with the likes of Mandel Hitzer (Winnipeg, MB), and staged with chefs like Joel Wattanabe (Vancouver, BC) and Nuit Regular (Toronto, ON), Jake’s culinary expertise is inspired by a fusion of Italian, Japanese, and Southeast Asian flavours. You can expect his dishes to be rich in umami, complexity and nostalgia.
As a service provider, Jake’s goal is to help clients build lasting memories around great food. He loves to go the extra mile, make everyone at the table feel like they’re at home, and leave kitchens cleaner than when he entered them.
