Cooking runs in Executive Chef Chris Jakubiec’s family – his mother went to culinary school and ran a deli and catering company in his hometown in Connecticut. Following in her footsteps, Jakubiec got his start at a vegan restaurant before studying at the French Culinary Institute in New York City.
Right out of school, Chris landed a job at The Royalton in NYC. From there, he studied under a parade of well-known chefs at locations including The Delano, Mix and the Gansevoort, where he honed his French cooking skills and learned sous vide and Japanese techniques. In 2009, then Sous Chef Jakubiec helped Damon Gordon open the newly renovated Jefferson Hotel and its fine dining room called Plume. Two years later, Gordon returned to the west coast, and Jakubiec was promoted to executive chef of The Jefferson Hotel in April 2011.
Chris Jakubiec’s culinary program is, as he describes “traditional food, done right,” with a heavy emphasis on impeccable cuts, proper seasoning, artful presentation and classic technique.