Meet Michael Jacobs

We had the good fortune of connecting with Michael Jacobs and we’ve shared our conversation below.

Hi Michael, can you walk us through the thought-process of starting your business?
The thought process in starting my own business was simple. Everyone in my family has had or owned their own business at one point or another, so it was an obvious progression for me. Being your own boss is nice but it’s also very tough too.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
My Professional Journey

Over the past 35 years, I’ve dedicated my life to the culinary arts and hospitality, blending creativity, passion, and a deep commitment to excellence. My journey began in a small family-owned restaurant where I discovered my love for cooking and hospitality. From there, I pursued formal training at a prestigious culinary school, which provided me with a solid foundation in both classical techniques and modern trends.

What Sets Me Apart

What distinguishes me in the industry is my relentless pursuit of innovation and quality. I’ve always believed that food is more than just sustenance; it’s an experience that can evoke emotions, create memories, and bring people together. My approach is deeply rooted in understanding flavors, ingredients, and cultures, allowing me to create unique and memorable dining experiences.

Career Highlights and Proud Moments

One of the most rewarding aspects of my career has been the opportunity to mentor young chefs and hospitality professionals. Seeing them grow and succeed is incredibly fulfilling. I’m also proud of the accolades and recognition I’ve received, such as prestigious culinary awards and being invited to cook for high-profile events. However, the moments that truly stand out are when guests express their genuine appreciation for the food and service they receive.

Overcoming Challenges

The path to success in the culinary world is rarely easy. I’ve faced numerous challenges, from managing demanding kitchen environments to navigating the complexities of running a business. One significant challenge was adapting to the ever-evolving trends and consumer preferences. To overcome these hurdles, I embraced continuous learning, staying ahead of industry trends, and fostering a resilient and adaptable mindset. Additionally, building a strong, supportive team has been crucial in overcoming obstacles and achieving success.

Lessons Learned

Throughout my career, I’ve learned the importance of perseverance, passion, and humility. The culinary and hospitality industry is demanding, but staying true to one’s vision and values is essential. I’ve also learned the value of collaboration and the importance of listening to feedback, whether from colleagues or guests. These lessons have not only shaped my professional journey but also enriched my personal growth.

My Brand and Story

My brand is synonymous with quality, creativity, and exceptional service. It’s about creating experiences that delight and inspire, whether through innovative menus, beautifully presented dishes, or warm and attentive service. I want the world to know that my story is one of dedication and passion for the culinary arts. My aim is to continue pushing the boundaries of what is possible in hospitality, bringing joy to people through food and memorable experiences.

In conclusion, my career in the culinary and hospitality industry has been a remarkable journey filled with challenges, triumphs, and continuous growth. I’m proud of the impact I’ve made and excited about the future possibilities.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
If I had one of my best friends coming to visit I would most definitely take them out around time. I would start off with Happy Hour at Mama Tried in downtown Miami. The bar is a great afterword crowd and late late night crowd too. Then off to dinner, so many choices so it would have to depend on what they were in the mood for but probably Prime 112, Joe’s Stone Crab, Pubbelly Sushi, or maybe even one of my newer spots like I enjoy. If we were going to take the boat out we would head up the intercoastal to Georgio’s for lunch the next day or ride all the way up to Ft. Lauderdale on the intercoastal and eat at the Yacht club or many of the great choices. Also love to sit at Le Zoo in Bal Harbor and snack and people watch which is always fun to do.

Who else deserves some credit and recognition?
My Shoutout story is filled with love, support, gratitude, mentors and a ton of experiences. I first have to shoutout my grandmother who help influence me at an early age along with my father. My “Nana Ruth” used to cook for me after I came home from school and we would sit and watch Julia Child and her cooking show before I would go outside to play with my friends. Then when I was about 10 years old my father would start to ask me to help with his catering events and work on them preparing the foods. I loved it and that was the beginning of it all. After going to JWU culinary school in Providence RI, it was off to Beverly Hills where Chef Desi Szonntagh basically took me under his wing and showed and taught me everything he was doing on a daily basis. Then it was off to NYC where Chef Terrance Brennan instilled quality of product and letting the best items speak for themselves. Again I was off and worked in France with Chef Pascal Robin in Le Mans, another great influence. With my family and friends encouraging me I packed up and moved to Miami Beach, Florida, where my grandfather Bil and mother Michele later joined me. My wife and now my 19 month old twins William and Camilla support and encourage me to always work hard. They remind me that all my travels and experiences mean nothing if I didn’t have them to share them with in one way or another…

Website: www.chefmbj.com

Instagram: https://www.instagram.com/chefmbj/

Linkedin: https://www.linkedin.com/in/michael-b-jacobs-chef/

Twitter: https://x.com/chefmbj

Facebook: https://www.facebook.com/chefmbj

Youtube: https://www.youtube.com/channel/UCAVBfjjNmq5rDcePY8xpZYQ

Other: https://vimeo.com/user78468839 

Image Credits
All Photo Credits are from myself Michael B. Jacobs