Jake du Pont

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).