Chef Jacob Metcalf

Chef Jacob Metcalf developed his culinary skills from the ground up, building a career defined by curiosity, resilience, and hands-on experience. His introduction to the kitchen began early under the guidance of his older sister, who attended culinary school and took him under her wing, teaching him the fundamentals of cooking while he worked at Kathy Casey’s Food Studios in Ballard, Washington. That early mentorship sparked a passion that would lead him into kitchens across the country.

Over the past 20 years, Chef Jacob has worked with a wide range of chefs and cuisines, gaining experience in diverse culinary environments and learning from everyone he worked alongside. This journey gave him a well-rounded knowledge of food and a deep appreciation for the different techniques, cultures, and traditions that shape great cooking.

One of his early formative experiences was at Lunchbox Laboratory, where he joined the team just a few months after the restaurant opened. The operation was grassroots and incredibly busy, often requiring long days to keep up with demand. The team would close midday to re-prep before reopening for another rush in the evening, frequently selling out by the end of service. The experience taught him firsthand what it takes to succeed in the restaurant industry—hard work, teamwork, and unwavering dedication.

Chef Jacob’s career continued to grow at The Club at Snoqualmie Ridge, where he began as a lead cook and steadily worked his way up the ranks. Over the course of three years, he was promoted to Banquet Chef, Sous Chef, Chef de Cuisine, and ultimately Head Chef. During that time, both management and members placed a great deal of trust in his abilities, allowing him to take on increasing leadership roles and refine his culinary vision.

Another place that has significantly shaped his career is Salish Lodge & Spa, where he has worked multiple times throughout the years. Known for its focus on quality, elegant plating, and high standards, the kitchen continually challenged him to refine his craft, develop creative dishes, and execute service under intense pressure. The experience helped shape his calm composure during demanding service and expanded his knowledge alongside chefs from many culinary backgrounds.

Chef Jacob’s cooking style focuses on fresh ingredients paired with deeply savory, slow-cooked elements. He naturally gravitates toward Latin American, Spanish, and Italian cuisines—traditions known for bold flavors, vibrant ingredients, and soulful cooking techniques.

For Chef Jacob, the kitchen has always been a place of comfort and creativity. Growing up, food was a central part of daily life, and the opportunity to cook and learn from family and friends made the kitchen feel like home. To this day, he finds great joy in scratch cooking and building dishes from the ground up.