Share your talents, background and expertise.CHEF MICHAEL B. JACOBS CHEF/OWNER, STRATEGIC HOSPITALITY GROUP, HIDDEN KITCHEN & PREMIER MEALS A veteran chef of Michelin-starred restaurants, caterer to high-profile celebrity clients and the current food-service provider for The Miami Heat, Michael B. Jacobs began his illustrious culinary career at the ripe age of 13 when he joined his father's Boston-based catering company to help cater his own bar mitzvah. He soon fell in love with the cooking world, leading him to enroll in Johnson & Wales University in Rhode Island, where he graduated with honors in 1993. Jacobs apprenticed under the legendary chef Terrence Brennan of Picholine in New York City, and in some of the world's best kitchens including Auberge du Pont Rouge in Le Mans, France, Bacon in Cap d’Antibes in southeastern France, Le Gavroche in London, and the world-renowned Ecole Ritz Escoffier in Paris. In the mid-1990s, he helped place South Florida on the national culinary map as executive chef of Tantra Restaurant and Lounge. In 1999 Jacobs accepted the role of executive chef and hospitality director at Ferrell Law, a multinational firm based in Miami, where he created elaborate meals and receptions for Ferrell's roster of attorneys and affluent clients. After more than a decade, he returned to the restaurant industry to become the consulting chef at Grass, a cutting-edge restaurant and lounge in Miami's Design District. Now, arguably the hardest working chef in Miami, Jacobs wears quite a few hats, including caterer to high-profile celebrity clients, food-service provider for The Miami Heat since 2009, CEO of Miami Beach's Strategic Hospitality Group, and chef/owner of the Hidden Kitchen, an unsuspecting café nestled in a 1950s Miami Beach condominium that transforms into the swanky backdrop for his underground dining society, The Hidden Kitchen Workshop. Despite his full dance card, Jacobs and his small team can also be seen throwing together delicious pub grub for hungry bar-goers at local watering hole Blackbird Ordinary every Friday. Throughout his years as a chef, Jacobs' cooking has garnered praise in a slew of major publications, including The New York Times, New York Magazine, New York Post, USA Today, The Miami Herald, South Florida Sun-Sentinel and Ocean Drive.