Jacob's journey began with an artistic lineage; initially training as a Toronto-based opera singer and clarinettist, but he found his true calling in bartending at the newly established Hexagon restaurant in Oakville, Ontario. Continuing to hone his craft, Jacob ventured to "Louis Louix" at the St. Regis hotel, before moving to New Zealand, working at the renowned "Rata", and mentored by acclaimed chef Josh Emmite. After three years abroad, Jacob returned to Toronto with Bar Pompette. His path of innovation persisted when he moved on to open Bar Banane.