Jacob Demars grew up in Cape Ann, Massachusetts and developed a love of cooking at a young age. During his years cooking in Massachusetts, Jacob developed a love for seafood and the fast pace of the kitchen.
Looking for a new challenge, Jacob moved to Denver and became a saucier at Trattoria Stella. After a couple of years of Italian cooking, Jacob developed an interest in fine dining. He completed a week-long stage at Husk Restaurant in Charleston, South Carolina. This experience exposed Jacob to a different level of cuisine. Upon returning to Denver, Jacob began working with Paul Reilly at Beast + Bottle.
In 2013, Jacob 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. Later, Jacob was asked to join Juno restaurant as the Sous Chef. Taking great interest in Japanese cuisine, he eventually took over as Executive Chef.
While working at Juno, Jacob developed an underground restaurant called Open Circuit Dining. Open Circuit Dining featured a 12-16 coursed tasting menu that ran two to three times a month. On top of running the underground restaurant, Jacob was able to work at Michelin starred Spiagga restaurant under Chef Joseph Flamm and at Steadfast restaurant with Chef Chris Davies and Chris Teixeira.
Jacob is excited to be a part of the Des Moines culinary scene and offer Contemporary American cuisine to the city.
Marlene's @ Sevastopol Station