Blue Hill At Stone Barns
Jake du Pont is an experienced culinary professional currently serving as Sous Chef, Special Projects, Market Forager, and Cook at Blue Hill At Stone Barns since July 2019. Prior to this role, Jake completed a Diplôme de Cuisine at Le Cordon Bleu Paris from June 2018 to June 2019. Before entering the culinary field, Jake worked as an Associate at Mayer Brown LLP from October 2011 to June 2018 and served as a Special Assistant Attorney General at the Office of the Attorney General for the District of Columbia in 2010-2011. Jake holds a law degree from American University Washington College of Law (2007-2010) and a bachelor’s degree from Bucknell University (2003-2007), with earlier education at The Lawrenceville School (1999-2003).
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Blue Hill At Stone Barns
Blue Hill at Stone Barns is a farm-to-table dining experience and a leading voice in the sustainable food movement. Led by chef and author Dan Barber and partners David and Laureen Barber, we have been perennially regarded as one of the world’s most exciting and innovative places to eat, cook, and explore since our opening in 2004. We are located on and partner closely with the Stone Barns Center, an 80-acre working farm in Pocantico Hills, New York. Together, Blue Hill and Stone Barns Center form a passionate research and education community seeking to develop a regional eating culture driven by the needs of the land. Our story began with a family farm in the Berkshires. Today, we’ve grown into Blue Hill at Stone Barns, Family Meal in New York City, a casual Cafeteria, and a marketplace. If you are interested in joining the team, please explore open positions through our website.