Lamb Borrego
Slow cooked and pulled lamb seared on the plancha with tomatoes, onion and cilantro.
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Chef Kyle Jakobi
Chef Kyle has been professionally cooking for the past 13 years. Although currently based in Orange County, California, he grew up in Pirmasens, Germany, where his infatuation with food and culture took hold.
Chef Kyle has always felt that some of the strongest ties to culture and tradition flow directly through cuisine— that’s why he loves to cook. Meeting new and different people from around the world through the lens of food is his ideal way to make connections.
He moved away from Germany to Phoenix when he was 10 years old. Although he pictured camels and sand dunes before the trip, he really liked growing up in Arizona and took a real liking to southwestern and Baja cuisine styles.
Chef Kyle went to culinary school in Scottsdale and worked in a few small independent restaurants before finding his way to the Fairmont Scottsdale Princess. Eventually he began his corporate cooking career with Bosch/Siemens/Home Appliance Corp. in Scottsdale. In 2011 B/S/H moved their training and flagship showroom to Irvine, California, and asked him to become their Executive Chef. As a function of sales, he flourished in demonstrating and driving excitement for the brands through innovative and upscale cuisine.
After three and a half years he began his own mobile catering business with the idea of opening up a small independent restaurant. Nonetheless, the opportunity opened up to work at Unilever and he jumped on it.
His style of cooking reflects his history and experiences. His passion resides with Asian flavors, Mexican/southwestern, and being whimsical.