Chef Jacob Rodibaugh is the Executive Chef at Bistecca, a Tuscan-style steakhouse in Dayton’s Hotel Ardent. He has more than 25 years of experience leading kitchens and teams to culinary excellence. His notable roles as Executive Chef for Hyde Park Prime Steakhouse and Longboat Key Club solidified his reputation as a master in fine dining, and his time spent consulting for Excellence in Restaurants LLC refined his leadership skills. Now, Chef Jacob brings his wealth of knowledge, creative flair, and dedication to fresh, flavorful cuisine to the Midwest. He is excited to showcase his passion for cooking and inspire the culinary scene in the heart of Dayton.
Raised with a deep connection to the land, Chef Jacob has always been passionate about cooking with fresh, locally sourced ingredients. He integrates this love for quality produce into his professional kitchens and personal life, sharing it with his close-knit family. Chef Jacob graduated with honors from the prestigious Indiana University of Pennsylvania Academy of Culinary Arts.
Crustymcg, Chef and his sous chef, a student in Sinclair’s culinary program.
Most recently he was voted the People’s Choice Winner at Miami Valley Meals DICED event.
Chef Jacob took some time out of the kitchen to answer our Chef’s 10?’s:
What is your favorite ingredient to cook with?
Thyme-this herb can be bold and go with red meat or be subtle and used in fresh fish or seafood
What ingredient do you dread?
Usually it is any hot chilis, it doesn’t matter how you prepare for these, your hands/fingers always burn.
What’s your favorite dish to make?
I would have to say anything wild game
What’s your favorite pig out food?
Wings, something about this simple/comfort food that I just love.
What restaurant, other than your own do you like to dine at in the Miami Valley?
Honestly, my family and I do not eat out. My wife always says, “that’s why I married a chef, so we do not have to go out and eat, he brings the restaurant home!”
What’s your best advice for home chefs?
Chef’s delicious potato rosti topped with a blackberry glazed sausage polpette (meatball) and okra-corn relish. Photo courtesy WeDoVids.com
Purchase a correct and comfortable pair of shoes. Your feet and back will thank you later for this.
If you could invite any 4 guests to a dinner party who would they be and why?
My wife and all 3 of my kids. Because there is nothing better than bringing joy to your loved ones and enjoying my time with them all.
Who do you look up to in the industry and why?
Anthony Bourdain-his intelligence and knowledge, the way he writes is like no other, tells it like it is
Wylie Dufresne- his restaurant WD50 was so inventive and nothing like it
Tomas Keller-he has set so many standards in the industry; he is one of the best there ever way and will be.
What do you do in the Miami Valley on a day off?
My family and I enjoy being in nature with all the trails, waterfalls, and hiking in the area. Plus, my kids love Kings Island
Share a kitchen disaster, lucky break or other interesting story:
When Hyde Park Prime Steakhouse opened in Sarasota Florida, before we even opened, I had a disaster. I turned all the equipment on for the first time to get everything on and unfortunately, they didn’t put in the correct linkage for the hood system. As soon as everything turned on, I was under the hood when I heard it! The linkage snapped and released all the green chemicals on my head and down my clothes. My corporate chef immediately grabbed me and pulled me into the ally and said “STRIP!” I was confused and asked why, it was all the chemicals all over my skin. So, I ended up stripping down to my birthday suite in the alley behind the restaurant, during lunch hours, man was that ever embarrassing!
