We’re looking forward to introducing you to Michael Jacobs. Check out our conversation below.
Michael , so good to connect and we’re excited to share your story and insights with our audience. There’s a ton to learn from your story, but let’s start with a warm up before we get into the heart of the interview. Who are you learning from right now?
Great question—right now, I’m learning the most from my twins, William and Camilla, who are 2 years and 8 months old. They’re teaching me something I thought I had mastered long ago—patience. Watching the world through their eyes reminds me to slow down, be present, and embrace discovery without rushing. Their curiosity, resilience, and raw honesty are daily lessons in communication, adaptability, and the kind of leadership that starts at home. In many ways, they’re helping me become not just a better parent, but a better professional too.
Can you briefly introduce yourself and share what makes you or your brand unique?
I’m Michael B. Jacobs — a lifelong chef, food and beverage executive, and hospitality consultant with over 35 years in the culinary and service industry. My journey has taken me from high-end Michelin starred restaurants and luxury resorts to cruise lines and private estates, and even courtside as the in-house catering chef for the Miami Heat during their championship runs.
I founded MBJ Hospitality Consulting to bring my deep industry experience to hospitality brands, restaurants, resorts, and private clients who want to elevate their food and beverage programs. Whether it’s building operational systems from the ground up, creating new restaurant concepts, crafting seasonal menus, or training culinary teams, I specialize in blending creativity with structure.
What makes my approach unique is that I don’t just bring recipes — I bring strategy, scalability, and vision. I’m currently working on projects ranging from private chef services to building a poolside grill concept at a luxury condominium in South Florida. And perhaps most importantly, I’m raising toddler twins, which is its own full-time masterclass in patience and time management.
Food for me is about connection — between people, cultures, and moments. Whether I’m consulting, cooking, or mentoring others in the industry, that passion for creating meaningful experiences is at the heart of everything I do.
Great, so let’s dive into your journey a bit more. What was your earliest memory of feeling powerful?
One of my earliest memories of feeling powerful was when I was around 10 years old, helping with my father’s catering business. We were preparing the inaugural dinner for the Cardinal of Boston. After the meal, the entire group of priests — along with the Cardinal himself — stood up and gave my father a standing ovation. I was right there beside him, and in that moment, I felt it: the power of food to move people.
That applause wasn’t just for the meal — it was for the care, passion, and precision that went into it. I realized then that I could do this. The sense of purpose and the instant gratification from serving something that brings people together lit a fire in me that’s never gone out.
What fear has held you back the most in your life?
Most of the fear that held me back early in my career was rooted in anxiety—specifically, the fear of not being good enough to stand among the best. I had the privilege and pressure of working under several well-known and highly regarded Michelin-starred chefs. Their kitchens were high-stakes environments where expectations were relentless, and even small mistakes could feel like monumental failures. That kind of pressure creates a fear-driven mindset. It made me constantly question whether I was capable enough, talented enough, or even deserving of the path I was on.
For a while, that fear held me back from taking bigger creative risks or believing in my own leadership style. But everything began to shift when I had the opportunity to open my own restaurant. It gave me a platform to take ownership—not just of the food, but of the culture, the vision, and the tone I wanted to set. That experience helped me shed the fear that had been instilled in me and replace it with confidence rooted in authenticity, resilience, and the belief that leadership doesn’t have to come from fear—it can come from passion, purpose, and respect.
Sure, so let’s go deeper into your values and how you think. What’s a cultural value you protect at all costs?
Honesty, followed closely by respect. In any kitchen or hospitality team I lead, honesty is non-negotiable—whether it’s owning up to a mistake, giving clear feedback, or being transparent about expectations. Without honesty, there’s no real trust. And when honesty is present, it naturally creates space for respect—respect for each other’s time, roles, and contributions. I’ve worked in some intense kitchens where ego and fear overshadowed both values, and I’ve seen the damage that can do. Now, I work hard to foster a culture where people feel safe to be honest, supported to grow, and respected as professionals and individuals. That’s the kind of environment where real excellence thrives.
Before we go, we’d love to hear your thoughts on some longer-run, legacy type questions. If immortality were real, what would you build?
If I had immortality, I’d build a global network of culinary mentorship centers—spaces where aspiring chefs from all walks of life could learn not just technique, but leadership, creativity, and resilience. Places rooted in honesty, respect, and collaboration, where tradition meets innovation. I’d dedicate my time to preserving the stories and skills of generations past while helping shape the next wave of culinary visionaries. The goal wouldn’t just be to teach people how to cook—it would be to inspire them to lead with purpose, feed with love, and build cultural relationships that last beyond any one person’s time in the kitchen. That’s the kind of legacy I’d want to leave behind.
Contact Info:
- Website: https://Www.chefmbj.com
- Instagram: https://www.instagram.com/chefmbj
- Linkedin: https://www.linkedin.com/in/michael-b-jacobs-chef
- Twitter: http://www.twitter.con/chefmbj
- Facebook: https://www.facebook.com/chefmbj?
- Youtube: https://www.youtube.com/@ChefMichaelBJacobs
- Other: https://vimeo.com/user78468839
Image Credits
Michael B Jacobs
