Executive Chef / NoMad
Jake Yont grew up between Dominican Republic and the United States. His love of food and cooking was born at the side of his family’s maid, who taught him to cook and bake as a child. First, he learned to make small snacks to share with this family, then graduated to the seminal dish of chicken, rice and beans. He loved the process of putting together a meal and making the most of each ingredient to create completely new flavors. Preparing holiday meals with her are among some of his fondest memories and they set his life on a culinary path.
Early in his education, he thought of studying architecture, but the pull of restaurants and hospitality proved a draw. Jake worked as a host and maitre’d before finding his way to culinary school at French Culinary Institute. He worked his way up through renowned kitchens in New York City, including Union Square Café and Carbone prior to joining the team at Quality Eats. He still finds the same enjoyment of thoughtfully putting together a plate of food with all the nuances that entails. His rich experience and knowledge come to bear in his role of executive chef of Quality Eats NoMad.