Bartender / bar director
Jacob Smith
- Discipline
- Bartender / bar director
i. Biography
Jacob Smith has led Shallots Bistro as Executive Chef, and the work reads as steady rather than theatrical: pace, control, and a clear standard for the room. In kitchens, that kind of leadership usually comes from craft held in check, and from the discipline to stay teachable. “I believe strongly that everyone has something they can teach me, and the only way for me to grow is to remain a student for life.”
The Climb
Formal training at Le Cordon Bleu Institute of Culinary Arts-Pittsburgh and SLCC culinary institute set the technical base for Jacob Smith’s career, with discipline and repetition doing the early work. The progression from there was built through successive Executive Chef posts: Tapville (2020–2021), DineAmic Hospitality (2021–2023), and Cooper's Hawk Winery and Restaurants (2023–2025). Taken together, those roles mark a career shaped by advancement, operational control, and the ability to adapt without losing precision. That progression later moved into Corporate Executive Chef work at Public Restaurants Group in Southern California, extending the remit beyond a single kitchen. Smith then took on Head Chef duties at The Front Yard at The Garland Hotel in North Hollywood, a setting that required consistency and a distinct point of view. Since 2025, he has been Executive Chef of Shallots Bistro, where the through line is experience applied in a tighter, more focused form.
Today
At Shallots Bistro, Smith’s focus stays on local products and seasonal dishes, with the menu shaped by what the region and the calendar make available. The cooking favors clarity over excess: ingredients are allowed to read cleanly, and the plate is kept under control. That approach gives the kitchen a grounded rhythm, with freshness doing the heavy lifting.
Career - Executive Chef — Shallots Bistro (2025–present) - Executive Chef — Tapville (2020–2021) - Executive Chef — DineAmic Hospitality (2021–2023) - Executive Chef — Cooper's Hawk Winery and Restaurants (2023–2025) - Corporate Executive Chef — Public Restaurants Group, Southern California - Head Chef — The Front Yard at The Garland Hotel, North Hollywood Education: Le Cordon Bleu Institute of Culinary Arts-Pittsburgh; SLCC culinary institute
Signature
Jacob's signature dishes include Rib Tacos, Beef Slider Trio, Sriracha Cauliflower, and Homemade Gnochetti. The list shows range without losing structure: Rib Tacos and Beef Slider Trio sit in familiar territory, while Sriracha Cauliflower and Homemade Gnochetti point to a kitchen willing to push form in different directions. The balance is between comfort, restraint, and a handmade finish.
In Their Words “I believe strongly that everyone has something they can teach me, and the only way for me to grow is to remain a student for life.” “I am striving to break the stereotypes associated with sustainable and healthy food.”
Recognition
That second statement frames the larger line in Smith’s work: sustainable and healthy food as something to be expanded, not boxed in. He treats those categories less as restrictions than as a brief for the kitchen, pushing against the idea that they have to be austere or predictable. In his words, “I am striving to break the stereotypes associated with sustainable and healthy food.”
FAQ What is Jacob Smith's current role? As of 2026, Jacob Smith is Executive Chef. Where did Jacob Smith train or study? Jacob Smith trained at Le Cordon Bleu Institute of Culinary Arts-Pittsburgh and SLCC culinary institute.
