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Jacob Saben


A classically trained violinist, chef Saben grew up surrounded by music, attending concerts and befriending the creative community of musicians in his hometown of Olympia, Washington.  After graduating from the Culinary Institute of America in 2004 he began to use the culinary arts as a conduit for his creative energies.  He received his start at The Herbfarm, where he cultivated his passion for cooking and working with foraged edibles.

In 2008, Saben joined the opening culinary team at graham elliot, where he has been a key leader for over four years.  During this time he has had the opportunity to wed his talent for cooking with his fervor for music by assisting Chef Elliot with Lollapalooza’s Chow Town.  
Over the years chef Saben has traveled throughout Europe, studying both modern and old-world style cooking techniques, including a brief stint cooking in Gloucetershire, England.  His travels and exposure to the natural bounty of the Pacific Northwest have shaped his culinary style, which will be applied to the rustic, ingredient driven cuisine served at g. e. b. in Chicago's West Loop neighborhood.
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