Jakob
Root vegetables, fermentation, and modern rustic classics
About Jakob
Jakob is a vegan chef from the Black Forest in Germany, dedicated to down-to-earth craftsmanship and the art of fermentation. He specialises in bringing out deep, complex flavours from native winter vegetables, foraged mushrooms, and fresh herbs, reimagining rustic Central European classics as vibrant plant-based dishes.
Signature style
Modern rustic Central European — braised salsify in beer sauce, lentils with handmade spätzle, roasted savoy cabbage with mustard crust, potato-parsnip mash with crispy fried onions.
Jakob's recipes
No recipes published yet — check back soon.