Chef Jake Driffil
Chef Jake Driffill discovered he had a love for food and cooking at the age of 10, while spending time making holiday desserts with his mother and grandmother.
In 2002 he took a job as a line cook, and after learning some basics recognized the culinary arts as his pathway in life. He enrolled in the California Culinary Academy of San Francisco, where he learned cooking techniques from French, Japanese, Chinese, Italian, and Latin American cuisines.
In addition to his culinary education, Chef Jake also studied wine and spirits, giving him a well-rounded palate when it comes to pairing beverages with food.
Living and working in the Bay Area gave Chef Jake the chance to experience all Northern California has to offer in the culinary world. It served as an inspiration to him, and his cooking style reflects the fresh ingredients and innovation of California cuisine.
After graduating from the culinary academy, Chef Jake was eager to widen his experience in the food and beverage industry. He began seeking out renowned chefs to work with and spent as much time in the kitchen as possible. Through hard work and dedication to his craft, Chef Jake has held a variety of positions including executive chef, food and beverage director, and corporate chef. Jake loves to share his passion for food and feels that teaching others is the best way to accomplish that goal.
