Currently an American Culinary Federation Certified Chef de Cuisine, Executive Chef Jacob Tew grew up cooking. It was part of the culture of his close-knit family in Greenville, SC – creating southern comfort food for family events, etc. Now, he loves to blend that southern style with the influence of the Rocky Mountain region where he’s lived since 2006. His favorite ingredients to work with include any wild game or fowl – bison, elk, pheasant, duck or rabbit – as well as pork, and he draws inspiration from the simple fact that people love to eat and he enjoys being the one to serve great dishes to them. And people definitely do love to eat Chef Jacob’s meals.
Under his direction, Latitude 105 Alehouse opened in 2017 to glowing reviews, with comments like “Chef Jacob and his crew do an amazing job of serving up a simple but exciting menu of comfort food with a twist”. With locally sourced ingredients, carefully selected for their seasonality, quality and flavor profile, and a made-from-scratch attitude that covers everything from the flavorful burgers, to the house cut fries, not to mention all the delicious sauces, the restaurant quickly became “the new hip place to eat in town”.
Chef Jacob recently came from a 3-year apprentice program in Yellowstone National Park, serving as the Chef of Lake Hotel in Yellowstone National Park; Chef of Old Faithful Snow Lodge in Yellowstone National Park; Sous Chef of Old Faithful Inn; and the Executive Chef of The Branch Restaurant and Bar.
When he’s not at The Ridgeline Hotel, you might find Chef Jacob making BBQ at home with his family, anything from ribs to pulled pork or brisket, or taking backcountry trips in the Rockies.