The Mastermind Chef
Geraldine Zialcita
For Carneros Resort and Spa Executive Chef Jeffrey Jake, the cornerstone of life equates to good food, fine wine, and great company―Vivre la vie.
As an adolescent residing in Yountville, where most of the finest restaurants in the world are located, Jeffrey’s parents encouraged him to get a summer job. Domain Chandon, the pioneering French winery, had recently opened its doors which compelled Jeffrey to apply for a dishwasher position. Little did Jeffrey know that Udo Nechutneys, the renowned chef who hired him, would play an instrumental role in his life.“On my first day, I was sent to work in the pastry kitchen with eminent chefs Gunther Schworer and Dan Skivington. I was immediately enamored with the excitement and romance of the kitchen and felt drawn to be part of it and the food culture that was emerging in the Bay Area,” he shares.
What started as a summer stint manifested into a culinary career for Jeffrey. Udo Nechutneys proved to be the chef that Jeffrey admires most because he shares the passion for their craft and talents without restraint. “Udo played a significant role in the early development of Napa Valley Cuisine. He laid a foundation that I would emulate in my best efforts. He encouraged and believed in me and many young cooks. His focus, creativity, and humor―Je ne sais quoi has largely influenced my career and life,” he acknowledges.
Jeffrey acquired his knowledge, skill, and experience hands-on in the kitchen with prominent chefs who instilled the love, passion, and value of food. “There are times that I wish I had enrolled in culinary school, yet, I’ve been blessed to gain my experience and education in the kitchen. I am fortunate to be able to work with gifted chefs that have mentored me throughout my career. My educational experience is a lifelong challenge that includes camaraderie, a sense of place, and the badge of cuts and burns of a novice chef. There is no part of the experience that I don’t find value in—you take the good with the bad,” he relays.
Before Jeffrey became the Executive Chef of Carneros Resort and Spa, he held the same impressive position for various companies like Fairmont Grand Del Mar, Silverado Resort and Spa, Brannan’s Calistoga, and Pebble Beach Company. “I have proven myself and earned my advancements through my work in the kitchen at all levels, including some major culinary events and working as an Executive Chef in some very cool places,” he states.
This accomplished chef has worked for many prestigious companies learning the ropes, acquiring more experience, and honing his skill. When asked if he had a choice to cook in someone’s kitchen, who would it be, and what would he prepare, his eyes lit up. “My grandmother’s kitchen and I would bake her famous Angel Food Cake. It was always perfect.”
Aside from being the Executive Chef of Carneros Resort and Spa, Jeffrey embraces many roles ranging from recruiting and mentoring a team of passionate individuals, overseeing seasonal and relevant menu development, ensuring proper cost controls, to interdepartmental communication and support, which equates to engineering, sales, marketing, housekeeping , human resources, and finance for a resort.
Carneros Resort and Spa located in Napa Valley is a sanctuary surrounded by vineyards and a panoramic view of the countryside. Whether you choose to stay at their private cottage or spend the day at the resort, there are various amenities to enjoy which include three restaurants―FARM, Boon Fly Café, and Hilltop Dining Room, a general store, two swimming pools, a deluxe spa, fitness center, and complimentary bicycles. The cuisines are known for their fresh, natural, and home-grown ingredients served with the finest wine of your choice.
This culinary professional gentleman finds himself drawn to the flavors of the Mediterranean involving fresh ingredients, respecting the aroma profiles before him combined with the right wine to pair the dishes with. While others may prefer to be sitting at their desk in front of the computer, or doing a sales pitch, Jeffrey finds his blissful moments surrounded by his team, presenting his food to a guest in the garden, or working behind the scenes mixing ingredients and cooking on his stove yoked with a sense of humor that also equates to a creative endeavor and stress reliever from the pressure of performing every day. “I’m a California boy, what better place to be a chef. I have learned that being grateful for all things and being present allows for a much greater appreciation of life. I may work long hours, but I’m very happy.” He winks.
In the tasting rooms of various wineries in Napa Valley and Sonoma county, you will experience the integration of a winemaker and a chef—a total immersion in the subject matter with high creative efforts to frame the elements of both the wine and food flavor profiles. “I feel fortunate that I’ve grown up in one of the greatest wine-growing regions in the world. I’ve had the privilege of working with many great winemakers and sommeliers over the years and have tasted numerous fine wines. Let me dismiss the mystery behind knowledge, I know the basic tenets of winemaking, the value of terroir, but most importantly, I know what I like to drink. There are so many selections of wine and I can’t choose any one great wine experience over another. Nevertheless, a glass of bubbles in the morning, a proper rose on a warm afternoon, and the intensity of a Napa Valley Bordeaux blend after sunset is a sufficient guideline.” He smiles.
Over the years of being a chef and despite the numerous challenges he has faced, Jeffrey values having the privilege of providing nourishment to others that he considers an intimate experience that requires integrity of ingredients and a passion for serving others. I’m grateful for making it this far in life, for my family, all the great teams I have had the privilege to work with, and all the guests I have had the honor to cook for.
As Jeffrey evolves in his career, his goal is to have operations fully functional and firing at the highest level, and travel more with his family. For Jeffrey, there is no signature recipe for success, and he advises people to, “Know and understand the gravity of your choice. Believe in it! Work in it and respect and enjoy what you do. I’m blessed to have the support of my friends and family, and I believe in the three P’s—Passion for the craft I was gifted, Perseverance, and Prayer.”
Jeffrey works behind the scenes concocting sumptuous cuisines from the kitchen, to the table, and directly to your tummies so you can indulge, relish, and savor every bite. Jeffrey Jake is The Mastermind Chef.