Chris Jakubiec

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CHEF

Chef Chris was recently the Executive Chef at The ART, a hotel in Denver, CO. He left The Art to focus on his own venture, now running Hutch Supper Club and formerly the Executive Chef at Plume at The Jefferson Hotel. He oversaw the entire food operations of the hotel, including breakfast, In-room dining, lunch service, catering and dinner in both Plume and Quill. Dinner service at Plume allowed Jakubiec himself more freedom, and his natural creativity came into play. He described it as ‘traditional food, done right,’ with a heavy emphasis on impeccable cuts, proper seasoning and classic technique. It was this attention to detail that helped Plume receive Forbes’s elusive five star rating in 2013, presently the only five star restaurant in Washington, DC. With a refreshingly whimsical and relaxed approach in the context of the formal and beautifully appointed Plume, Chris’ seasonal menu showed flashes of fun that suggest he did not want guests to reserve meals at Plume for special occasions only. His Raw & Cooked Vegetable Salad featured zucchini marmalade, seasonal truffle, and verjus dressing. True to his roots – and to Thomas Jefferson’s own inclinations – he maintained a handful of delectable vegetarian dishes. All of these experiences, especially the most recent, have led to an interest in organic agriculture, sustainability, and being responsible within the means of food consumption. Doing this all while still utilizing correct techniques, maintaining attention to detail, and promoting a culture of hospitality. He has dreams of bringing the farm-to-table concept one step further, to a garden-to-table concept, applying sustainability on a small scale. Food Theme: Garden to Table five-star cooking with a more rustic and comfort food approach.

Chef Chris was recently the Executive Chef at The ART, a hotel in Denver, CO. He left The Art to focus on his own venture, now running Hutch Supper Club and formerly the Executive Chef at Plume at The Jefferson Hotel. He oversaw the entire food operations of the hotel, including breakfast, In-room dining, lunch service, catering and dinner in both Plume and Quill. Dinner service at Plume allowed Jakubiec himself more freedom, and his natural creativity came into play. He described it as ‘traditional food, done right,’ with a heavy emphasis on impeccable cuts, proper seasoning and classic technique. It was this attention to detail that helped Plume receive Forbes’s elusive five star rating in 2013, presently the only five star restaurant in Washington, DC. With a refreshingly whimsical and relaxed approach in the context of the formal and beautifully appointed Plume, Chris’ seasonal menu showed flashes of fun that suggest he did not want guests to reserve meals at Plume for special occasions only. His Raw & Cooked Vegetable Salad featured zucchini marmalade, seasonal truffle, and verjus dressing. True to his roots – and to Thomas Jefferson’s own inclinations – he maintained a handful of delectable vegetarian dishes. All of these experiences, especially the most recent, have led to an interest in organic agriculture, sustainability, and being responsible within the means of food consumption. Doing this all while still utilizing correct techniques, maintaining attention to detail, and promoting a culture of hospitality. He has dreams of bringing the farm-to-table concept one step further, to a garden-to-table concept, applying sustainability on a small scale. Food Theme: Garden to Table five-star cooking with a more rustic and comfort food approach.