Jacob Perlstein is an accomplished chef with 14 years of culinary experience, including 11 years working in—and eventually running—Michelin-starred kitchens. Currently serving as a private chef, Jacob offers tailored dining experiences for clientele, demonstrating his versatility and commitment to culinary excellence. His previous roles include an impactful tenure as the Executive Sous Chef at Chef Michael White’s renowned French restaurant, Vaucluse, and its accompanying concept, Omar at Vaucluse, and Sous Chef at Ai Fiori, where he was responsible for menu development and daily kitchen operations. In addition Jacob honed his skills at prestigious Michelin-starred establishments and restaurants, including Thomas Keller’s Per Se, Aquavit, Batard, Craft NY, and Commerce.