Chef Jacob Demars grew up in coastal Rockport, Massachusetts and started cooking at thirteen. During his years cooking in Massachusetts, Jacob developed a love for seafood and the fast pace of the kitchen.
Looking for a new challenge, Jacob moved to Denver and became a saucier at Trattoria Stella. After a couple of years of Italian cooking, Jacob developed an interest in fine dining. He completed a week long stage at Husk Restaurant in Charleston, South Carolina. This experience exposed Jacob to a different level of cuisine. Upon returning to Denver, Jacob began working with Paul Reilly at Beast + Bottle.
Jacob moved to Chicago and joined Iliana Regan and her team at Elizabeth Restaurant. There he honed his fine dining techniques and deepen his love for food. Jacob also spent time working with Pat Sheering at Trencherman. Most recently Jacob was the Executive Chef at Juno Restaurant Chicago where he expanded his culinary background through exploration of Japanese cuisine.
Jacob combines his wide range of experience to create a twelve course tasting menu for Open Circuit Dining.