A meal is something people gather over, bringing family and friends together as one. Providing nourishment for the SOUL

Chef, Jacob Bird

Growing up in a single parent household the love of cooking came out of survival and curiosity. All thought our resources were limited, my mother showed us CULTURE. Different flavors, cuisines and traditions of food live within me.

Working for elite kitchens like Charlie Palmers and Ritz Carltons, Jacob has studied every aspect of the kitchen arena.  As a 20-year North Lake Tahoe resident, there have been stints from the West Shore Café to Vail Resorts. With many mentors and positions that always seemed to be the right place the right time, it led Chef Jacob to exclusively being a private/personal Chef for the Lake Tahoe community.

The ability to engage, and create a sensory experience for the client is something the restaurant can not duplicate. Bringing the white-glove service and professionalism into your own space and comfort levels is the highlight of being a private Chef. The avenue to curate a custom menu, timeline, occasion is what Chef Jacob brings to this “Chefs Table”.