For over 15 years, Jacob has been recognized as an outstanding leader in the upscale food and beverage space. Most recently as the Vice President of a New York City-based restaurant group, Jacob held the responsibility of overseeing the company’s overall operations and expansion efforts in emerging markets across the United States.
During his leadership, the restaurant group was recognized with and accolades across multiple venues to include; Ardor Restaurant in West Hollywood listing as one of “The World’s Best New Restaurants” by CNN Travel, 701 West in New York City listing as “Best Bars in America” by Esquire Magazine, and Vegetarian Restaurant NIX being awarded 1 Michelin Star. He also bolstered an Events Team at famed hotelier Ian Schrager’s EDITION in Times Square ranked #1 Globally for Event Satisfaction.
Prior to being the VP to the NYC based restaurant group, Jacob spent a decade with Marriott International in an executive capacity under multiple brands such as the Ritz Carlton and JW Marriott, overseeing Food and Beverage in flagship hotels in the Middle East, Caribbean, and North America where he set multiple records for profitability, guest satisfaction, and food satisfaction. While with Marriott, Jacob partnered with notable James Beard Award-winning chefs such as Melissa Kelly, 2-time winner for Best Chef, and Sharon Hage, five consecutive nominations, to bring their combined experience, ideals, and vigor into the restaurant and hotel space.
Born and raised by his grandparents on a farm in a small town in Alabama, Jacob credits most of his success to understanding true southern hospitality and the discipline instilled in him by his grandfather, a retired Colonel in the U.S. Air Force.
Jacob holds a degree in Culinary Arts from the world-renowned Culinary Institute of America in Hyde Park, NY, and is currently looking to complete his MBA from Cornell University.