Executive Chef, Jeffery Jake

In his role as Executive Chef for The Carneros Inn, a luxury PlumpJack resort, Jeffery Jake is inspired by the abundance of fresh local ingredients that abound in Napa Valley's Carneros winegrowing region. Chef Jake oversees The Carneros Inn's private dining restaurant, the Hilltop Dining Room; the sophisticated wine country restaurant FARM; local favorite The Boon Fly Café; and all catering and room service for The Inn. His primary responsibility is managing the seasonally-changing menus at all restaurants on property-- created primarily from the Carneros region's bountiful array of top-quality produce, cattle ranches, and award-winning cheese producers.

Prior to his arrival at The Carneros Inn, Jake achieved national acclaim in his role as executive chef at The Lodge at Pebble Beach, where he supervised approximately 70 employees at five food and beverage outlets with total revenues of approximately $30 million annually. Jake also played an integral role in organizing and executing prestigious, high-profile events gatherings that include the AT&T Pro Am Golf Tournament and the Concours d' Elegance. Jake has also served as chef de cuisine at Pebble Beach, Beach and Tennis Club, Sonoma Mission Inn, and as the executive chef at The Old Bath House Restaurant, which was named "Outstanding Restaurant" by the California Writers Association during his tenure. Jake has also conducted cooking courses at the Culinary Center of Monterey and taught California cuisine cooking classes in Japan.

Jake has been the recipient of a number of awards and accolades during his career, including Conde Nast Traveler "Best Resort in North America" award (The Lodge at Pebble Beach, '03), three stars from the San Francisco Chronicle (Sonoma Mission Inn, '97), and Gourmet Magazine's "Top Ten Wine Country Restaurant" (Sonoma Mission Inn, '98).

A Napa native, Jake began his culinary career at the venerable Domaine Chandon as a sous chef. Jake currently resides in Yountville, California.