Born and raised in Maryland, Jack got his first restaurant job at 13 and never looked back. He studied hospitality at Cornell University’s School of Hotel Management and sharpened his culinary skills at The Culinary Institute of America’s Greystone campus in Napa Valley. Trading blue crabs for Dungeness, Jack came to The Herbfarm as a culinary intern in 2010 and worked through the kitchen to become Sous Chef three years later.
Bringing almost 3 decades of experience in all aspects of food service Jack touches all arms of operations at The Herbfarm, earning him the well-deserved title, Jack of All Trades. His passion lies in creating unique, genuine dining experiences with faultless execution and, above all, damn good food and drink.
In his down time, Jack enjoys growing some plants and a fair number of weeds in his home garden and watching his boys grow and explore the wilds of the PNW.