JAKOB PETERSON

Deliz Italian Steakhouse

Chef Partner Jakob Peterson brings 17 years of professional cooking experience to Dēliz Italian Steakhouse, where his approach is guided by restraint, seasonality, and an emphasis on giving guests the food they want—executed with care, clarity, and confidence. Inspired to become a chef at age 10, Peterson’s cooking today reflects a belief that less is more.

A graduate of the Culinary Institute of America, Peterson built his foundation in Chicago’s fine-dining scene, including time at Michelin-starred Acadia and extensive experience at Etta, working in kitchens known for discipline, consistency, and product-driven cooking.

At Dēliz, Peterson brings that background to life through modern Italian cooking rooted in classic French technique, refined fish butchery, and a deep understanding of seasonality and sourcing. Using a mix of local and imported ingredients and traditional Italian methods, he delivers familiar dishes with subtle, thoughtful updates. He is especially proud of bringing the restaurant from concept to reality, building a kitchen that delivers thoughtful, refined cooking in an approachable, unpretentious way.

Outside the kitchen, Peterson spends his time with his young son and takes every opportunity to get out on the water fishing—a passion shaped by childhood memories spent boating with his dad and brothers