This may be largely attributed to the path that he's taken in his culinary career; Jacobson didn't grow up dreaming of becoming a chef. Born in Orange County, California, he was actually a professional volleyball player who traveled internationally and ended up spending some time playing in Israel, which is where he realized that food had a certain kaleidoscopic appeal for him.
It's where he tried foie gras, sliced and served on a kebab, for the first time. "It was just one of those culinary moments for me," he told The Nosher in 2018 amid the buzz of Aba Chicago's opening. "I remember thinking, 'I can't believe I've never had this flavor before. It's like seeing a new color!'"
