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Jacob Boehm
Master distiller / blender
- Discipline
- Other
i. Biography
Jacob Boehm is chef and owner of Snap Pea Creative Dining, a project that grew from the quiet, persistent rhythm of small dinners into something with a clearer shape and a wider reach. After graduating from Stanford University, he kept testing ideas as a side gig, staging intimate in-home concept dinners first in the Bay Area and then back home in North Carolina. What began as an exploratory side pursuit gradually gathered momentum, each dinner sharpening the idea a little more until Snap Pea started to feel less like a notion and more like a company with a point of view. That turning point came at the end of 2014, when the team hosted its first ticketed pop-up dinner and began catering larger events, giving the work a new scale without losing the sense of personal, hands-on creativity that had animated it from the beginning.
Coming Up
Jacob Boehm trained at Stanford University, a foundation that helped shape the culinary perspective he would later bring to his own work. The path between those two points was not abrupt so much as cumulative: years of testing, refining, and learning what happens when food is allowed to serve as both an idea and an experience. The early in-home concept dinners, staged in the Bay Area and then again in North Carolina, offered a low-key laboratory for that process. By the time Snap Pea held its first ticketed pop-up dinner at the end of 2014 and moved into larger catering events, the work had begun to take on the energy of a fully formed creative practice, one shaped as much by curiosity as by craft.
Where They Are Now
He continues to build on that work, with a focus that is as much about authorship as it is about hospitality. "I wanna be writing my own menus. I wanna be planning my own events." In that simple statement is a glimpse of what drives him: the desire to make choices from start to finish, to shape the experience before the first dish is plated and long after the last guest has left. The appeal of surprise, too, remains central to the way he thinks about dining. It is an instinct that lends tension and lift to his approach, creating an atmosphere where anticipation becomes part of the pleasure.
In Their Words “I love surprises, and that creates this whole element of anticipation.” “I wanna be writing my own menus. I wanna be planning my own events.”
Profile updated July 2026
FAQ
Asked of Jacob
What is Jacob Boehm's current role?
As of 2026, Jacob Boehm is Chef and Owner.
Where did Jacob Boehm train or study?
Jacob Boehm trained at Stanford University.
