Jacob began his career as a chef in the year 2000, working as a 1st Year Apprentice. In the years to follow, he worked at Adelaide Entertainment Centre and Vic Hotel in Strathalbyn.
It was at the Victoria Hotel and Duck Inn that Jacob became qualified in his trade. Jacob embarked on a new venture not long after and joined the Belair Country Club as Head Chef for 6 years.
In 2014, he was asked to become part of something new and exciting, The Black Bull. The location had undergone a variety of changes over the years and Jacob was in charge of bringing a kitchen into a new venue which had not operated with a kitchen for the past 20 years.
The Black Bull Steak & Ale Bar was created.