At a young age, Jacob Demars developed a love for cooking. It quickly brought him to the kitchen where he experimented techniques from some of the top chefs in America.
Jacob grew up in Cape Ann, Massachusetts and eventually made his way to Denver to became a saucier at Trattoria Stella. After a few years of Italian cooking, he transitioned into fine dining. He completed a week-long stage (pronounced "stazh") at Husk Restaurant in Charleston, South Carolina. This experience exposed him to a different level of cuisine. Upon returning to Denver, Jacob began working with Paul Reilly at Beast + Bottle.
In 2013, he moved to Chicago and joined Iliana Regan and her team at Elizabeth Restaurant. After Elizabeth was awarded a Michelin star, Jacob joined Pat Sheerin at Trencherman in the Wicker Park neighborhood. He was later asked to join Juno as the Sous Chef. Taking great interest in Japanese cuisine, he said, "Yes!", and eventually took over as Executive Chef.
While working at Juno, Jacob developed an underground restaurant called Open Circuit Dining, which featured a 12-16 course tasting menu that ran three times a month. While operating his underground dining, he left Juno and began working at Michelin starred Spiagga under Chef Joseph Flamm, he then transferred to Steadfast with Chef Chris Davies and Chris Teixeira.
Jacob Demars finally arrived to Des Moines, Iowa where he will be working in Marlene's @ Sevastopol Station's kitchen to bring more than just his experience to the table, but a wonderful taste into the world he loves.
Chef Jacob Demars
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