Michael
Jacobs '93
Executive Chef, Ferrell, Schultz, Carter, Zumpano and Fertel
Chef Michael Jacobs '93 might be one of the only chefs with a nine-to-five job
Monday through Friday and he wouldn't change a thing.
While attending Johnson & Wales, Jacobs participated in an international internship in Jerusalem, Hong Kong, China, Japan, France, England and Italy.
After graduating, Jacobs was off to Beverly Hills to work at the famous Tatou restaurant. Heading east again, Jacobs worked a Picholine, the Gaughin at the Plaza Hotel and the Red Restaurant/Chase Lounge.
In 1999, Jacobs was offered a position at the law firm of Ferrell, Schultz, Carter, Zumpano and Fertel. As the Executive Chef for the law firm, Jacobs prepares meals for attorneys and clients daily. Jacobs have creative license and there are no constraints on what he can serve. Everyday is something new and exciting, not only for the lawyers but also for him.
In 1998, Restaurant Hospitality named Jacobs a rising star. Jacobs has been featured in such magazines as Restaurants and Institutions and the New York magazine.
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