Jacob has over 12 years of experience in the luxury hospitality industry, working his way up from Apprentice Chef to Head Chef. He began his career at the 2 Michelin starred Belmond Le Manoir Aux Quat'Saisons and then 2 Michelin starred Whatley Manoir in England. His career has since taken him around the world to Morroco, Switzerland and now the British Virgin Islands where he has started his own luxury catering business.
While he is trained in French fine dining, Jacob enjoys cooking a variety of different cuisines. He is passionate about showcasing the flavours of the BVI by using fresh, local produce and seafood wherever possible
over the years, Jacob has taken the time to research the very best suppliers in the are, ensuring you will be served the freshest fish, the finest cuts of meat and seasonal vegetables from the market.
He enjoys cooking seasonally, focusing on the finest ingredients that are locally sourced, describing his style Modern European. he also admits he enjoys the flavours of Japanese and Asian food, subtly incorporating them into his dishes.
