Michael B. Jacobs

Miami Beach, FL *****

305-***-**** ad3gof@r.postjobfree.com ad3gof@r.postjobfree.com

Honors, Television Appearances, and Teaching Experience

• Rising Star Chef of the Year

• Restaurant Hospitality Magazine

• Television Appearances

• “Chopped,” Food Network, Featured Contestant

• “Big Bash Caterers,” Food Network, Featured Contestant

• “Food Paradise,” Food Network, Featured Business

• “South Beach Wine & Food Festival,” & “Smooch,” The Beach Channel, Host

• “Challenge” Series, Food Network and HighNoon Productions, Culinary Producer

• “Best in Smoke” Series, Food Network and HighNoon Productions, Culinary Producer

• World Food Championships

• 2019 & 2021, Participant

• Teaching Experience

• Johnson and Wales University, Career Goals, Guest Lecturer, Graduate, and International Intern Rep.

• St. Thomas University, Graduate-Level Courses, Guest Lecture Professional Experience

Royal Caribbean Group, Miami FL (2022-2024)

Culinary Operations, Development, and Innovation – Miami, FL

• Conceptualized, created, and developed recipes for nine new venues on Icon of the Seas, the largest cruise ship in the world. Collaborated with cross-functional teams to ensure alignment with the ship’s overall theme and guest experience. Icon has over 40 plus food and beverage outlets on the ship.

• Oversaw shoreside global corporations' onsite culinary day-to-day operations. Responsible for recipe creation, product testing, management, administration, and distribution of all information.

• Ensured adherence to culinary operation Standard Operational Procedures (SOP). Strategic Hospitality Group, Miami LLC (2007-Present, part-time as of 5/2022) CEO/Director of Culinary

• Founding Member, Conceptualization, and Business Plan development.

• Expert in Commercial Kitchen Design, Layout, and Hospitality Consulting; specializing in upstarts and relocation.

• Culinary Producer for the TVFN Challenge series. Miami Heat (2008-2013)

Food-Service Provider/Team Executive Chef via SHG, Miami

• Established and operated a high-end catering service for the NBA team.

• Designed health and nutrition meal programs for players. Grass Restaurant and Lounge (2006-2007)

Consulting-Executive Chef

• Concept Development, Implementation, and Opening Food Concept.

• Developed award-winning menu, kitchen design, and BOH Manuals. Ferrell Law, PA (1999-2007)

Director of Hospitality/Executive Chef

• Established high-end executive dining service for an exclusive clientele.

• Designed food and beverage concepts for various entities. King David Hotel – Jerusalem, Israel (1993)

Johnson & Wales International Co-op Educational Program

• A rotational Culinary experience within all food and beverage related establishments throughout the property.

• Emphasized quality and guest satisfaction with specific attention to detail nuances. Education

• A.O.S., Culinary Arts

• Johnson and Wales University – Providence, RI

• Auberge du Pont Rouge – Le Mans, France

• Apprentice 1993, Visiting Guest Chef 1996

• Ecole Ritz Escoffier Certificate – Paris, France Professional Organizations & Licenses

• ServeSafe- Certified Food Manager

• ACF Florida Miami Member

• Florida Real Estate Sales Associate

• American Red Cross Certificate Adult & Pediatric CPR/AED