About Chef MBJ

Michael B. Jacobs, a culinary virtuoso and visionary entrepreneur, boasts a storied career marked by innovation, creativity, and unwavering dedication to culinary excellence within the hospitality industry. With over 35 years of experience, Chef Jacobs is celebrated for his ability to seamlessly blend artistic flair with strategic acumen, making him a sought-after hospitality advisor.

Embarking on his culinary odyssey at the age of 12 alongside his father’s Boston-based catering company, Jacobs discovered his passion for culinary services early. He honed his skills at Johnson & Wales University in Rhode Island, graduating with honors. Following his education, Jacobs embarked on a global culinary pilgrimage, apprenticing at prestigious establishments such as the King David Hotel in Jerusalem and under esteemed chefs, including Terrence Brennan of Picholine in New York City. His journey also took him to world-renowned kitchens such as Auberge du Pont Rouge in Le Mans, France, Bacon in Cap d’Antibes, Le Gavroche in London, and Ecole Ritz Escoffier in Paris.

In the mid-1990s, Chef Jacobs gained national recognition as the executive chef of Tantra Restaurant and Lounge, elevating South Florida’s culinary scene. His career continued to flourish when he became the executive chef and hospitality director at Ferrell Law, where he orchestrated opulent events for a discerning clientele as an on-premise operator.

Chef Jacobs’ leadership and innovation attracted the attention of the NBA Champion Miami Heat in 2009. For six seasons, he served as their culinary maestro, contributing his expertise as they clinched back-to-back championships in 2012 and 2013. His work extended beyond the court to include overseeing large-scale culinary programs at Royal Caribbean International, demonstrating his prowess in managing complex systems and delivering extraordinary dining experiences, including the largest cruise ship in the world, Icon of the Seas.

As the Chef/Owner of both MBJ Hospitality Consulting, Inc & Strategic Hospitality Group, and Partner Noodle Station, and O3 Bistro, Chef Jacobs has been instrumental in shaping Miami’s gastronomic landscape. His ventures reflect his entrepreneurial spirit, offering unique dining concepts and innovative culinary experiences, particularly in the realm of restaurants and hotel dining.

Chef Jacobs’ culinary ingenuity has earned him accolades in esteemed publications such as Rising Star Chef Restaurant Hospitality Magazine, The New York Times, and Ocean Drive. Beyond his operational achievements, he is a passionate advocate for sustainability, responsible sourcing, and celebrating the cultural heritage of food. As a mentor, he inspires teams to pursue excellence while fostering collaboration and inclusivity.

Today, Chef Michael B. Jacobs stands as a beacon of culinary excellence, blending tradition, innovation, and leadership to redefine the culinary arts and hospitality industry.