Chef de Cuisine, JD Jacobsen
Chef Jacobsen began his culinary education at George Brown College and completed his apprenticeship working under Chef Michael Bonacini at Jump. He then continued his journey at Oliver & Bonacini, by moving to the kitchens at Auberge du Pommier.
More recently, JD spent four years as the Chef de Cuisine at delDente, part of the Charcoal Group in Waterloo. He also brings with him a wealth of culinary experience and knowledge from Sole Restaurant, The Left Bank, Rosewater Supperclub and Pangaea.