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.
Jake spent several years in Denver focusing on farm to table technique and cuisine. Over time, Jacob grew 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 at Beast + Bottle where he combined farm to table with fine dining techiques.
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. To expand his culinary background into Japanese cuisine, Jacob worked as the Executive Chef at Juno Restaurant Chicago. Most recently, Jacob lead the kitchen at Marlene’s at Sevastopol Station where he was able to bring his vision of food to the city of Des Moines.
Jacob combines his wide range of experience to create a multi course tasting menu for Open Circuit Dining. Jacob operated Open Circuit Dining for two years in Chicago with great success. Now, Jacob is bringing the one of a kind pop up series to Iowa.