Today we’d like to introduce you to Jakub Hartlieb
Hi Jakub, we’d love for you to start by introducing yourself.
I was born and raised in Warsaw, Poland until I was 14. My mother moved us to USA after that. Since my childhood I was surrounded by gatherings of family and delicious Polish food and grew to love all food. I didn’t realize I wanted to become a chef until I was inspired by the works of Charlie Trotter. My desire to create became a hunger I couldn’t contain. As my career expanded so did my willingness to grow. I started focused heavily on fine dining but ended up learning about large casino resorts and the culture of F&B in gaming. For the last 20 years I have been in large casinos and love every minute of it. Hospitality industry is very tough, especially now after the pandemic, but my love and need to exist within is strong as I learn something new every day.
(please see my bio for more detail in “your work” category)
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It truly never is a smooth road, and this is not said in a negative way. We grow personally and professionally through trials and mistakes and evolve into who we are, it is a constant learning process. Through my career I noticed being a chef is not only about cooking. First you have to constantly work on what kind of leader you are, that is a foundation of your image, when people desire to be lead by you and your skill set you are on the right path. Hospitality industry is very challenging. You wear many hats; cook, chef, therapist, problem solver, business man, and even maintenance at points. It’s a constantly evolving world. Its exciting but not for everyone
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I was born and raised in Warsaw, Poland and moved to US at 14, graduated from Oklahoma State University with degrees in Culinary Arts and Business Administration. I am a dedicated chef, with twenty years of management experience as an Executive Chef and Executive Sous Chef in large multimillion-dollar and multi-outlet Food and Beverage Casino-Resort operations in Oklahoma, New York and Ohio. In these positions, I worked with a diverse staff to create a respectful management and leadership style, looking for ways in which each individual can grow and contribute. While working in these large establishments I focused on advancing my administration experience by producing outlets with financially sustainable results.
In order for me to successfully reach my goal of mentoring others, I approach all aspects of my career with a passion to gain more knowledge. Throughout my career I spent five years committed to mentoring passionate culinary students through Pro Start program, performed numerous private dinners and engaged in local charities that strengthened the community.
One of my most prized events that I took part in was the James Beard event, Cocina de Vanguardia, featuring chefs Ferran Adrià, Juan Mari Arzak, Joan Roca and Martín Berasategui, and participated in a Next Generations Dinner at the James Beard House in NYC as a Sous Chef. These chefs ignited a fire within me to focus on understanding science of food while placing an emphasis on artful presentation. Among my proudest accomplishments sit the publication in Best Chefs America, placing #270th on the world’s best chef list “The Best Chef Awards 2017” as well as my article publication in the online WG Magazine.
When creating food, I believe in drawing inspiration from the natural world and nostalgia, including elements to elevate the dining experience from a meal to a moment that will rekindle simple memories or spark new ones. I enjoy focusing on local products to create modern dishes with an emphasis on flavor but based on a strong foundation of classic technique.
Together with my girlfriend Christiana my three children and Finn, my Golden Retriever, we love to explore great lakes, mountains and National Parks. In my free time, I love to read and research food, food photography, and explore new restaurants.
Are there any important lessons you’ve learned that you can share with us?
Continue your growth in any way possible. Continue evolving through research, podcast, books, self practice. Surround yourself with like minded people. You will only earn respect as a leader if you give the same respect out and lead through hard work.
Contact Info:
- Website: https://issuu.com/wogoa/docs/wg_december_2018_issue/106
- Instagram: https://www.instagram.com/chefjakubhartlieb/
- Other: https://jakubhartlieb.weebly.com/
