Jacob Angel (aka “Jake”) was born to cook! It’s in his genes! His Mother, Gramps & Grandma Jean nurtured his talent and love for making food from an early age.

(Check out this video on Allrecipes.com for a special Angel family recipe and short bio).

He had a creative side that was not only evident in his ability to create stories, characters and art, but he also had the ability to make a fantastic meal out of just a few ingredients and save the “there’s nothing to eat in this house” conundrum.

     His first real restaurant job was at age 15 at a well known Barbeque restaurant in Memphis, Tennessee, where he grew up. Jake cooked his way through college at the University of Alabama, while studying Children’s Art & Literature.  After college, he quickly learned writing books was a passion, but sitting at a computer all day wasn't cutting it.  The energy of the kitchen was more his speed so he decided to learn more from the #1 chefs back in Memphis. Deciding this is what he was going to do with his life, he went on to culinary school at Johnson & Wales University in Vail, Colorado (now in Denver).

     After culinary school, he decided to focus on Baking and Pastry.  Jake’s passion, determination and skill impressed a famous French Baker and he was awarded a prestigious externship with a French Pastry Chef in Fort Collins.  

     In 1999, after putting in his time working the graveyard shift learning bread and pastry, he and his wife, Kristi, were drawn to the San Juan Islands in Washington, where Jake had spent a summer back in college.  Jake quickly became the Head Chef at The Orcas Hotel and then moved on to Christina’s Food & Wine, where he was hired to take over as Head Chef

(Check out the Seattle Times review from 2001 when he was chef).  

He quickly developed a following of foodies.  Northwest cuisine was another notch on his Southern belt.