Jake began cooking up love in his kitchen as soon as he could reach the counter and never stopped. Jake's earliest memories are helping prepare summer peach jam with his grandmother on her farm in Northern Utah.
After graduating from Le Cordon Bleu, Jake was the executive pastry chef at Oasis and Faustina Restaurants in Salt Lake City. In 2010, Jake received the Best of State Award for Pastries for his work at Backerei and Eis at the award-winning Zermatt Resort.
Jake hopes each jar makes his grandmother proud.