Chef Kristopher Jakob is an Executive Chef with over 16 years of industry experience. Chef Jakob received a certificate from the Ceria Culinary College in Brussels, Belgium, for training in baking, advanced sauces and sous vide. In addition, Chef Jakob also earned an associates degree in culinary arts and restaurant management from le Cordon Bleu. Chef Jakob earned his certification for Certified Executive Chef from the American Culinary Federation at the young age of 29. He has gained his culinary experience from various family owned restaurants and Brinker owned corporations.

In January 2005 he became Chef Instructor at the Culinary Academy of Austin and then moved to Houston for an instructor position at Alain & Marie LeNôtre Culinary Institute where he is now the Director of Culinary Arts.