There has been an incredible amount of excitement surround the opening of the newly renovated St. Clair Inn in the city of St. Clair. With the anticipation building, the pieces are coming together. From bellhops to servers, cleaning persons and chefs, the newly revived business is brining in talent from all over the country, such as new Executive Chef, Jacob Verstegen.
Verstegen brings more than ten years of experience to St. Clair Inn, having worked in restaurants across the globe, including KoKotxa in Spain and the famous D.O.M. in San Paulo, Brazil. Upon moving to Chicago in 2011 from Wisconsin, Verstegen cooked at the Peninsula HotelSt. Clair Inn Hires Executive Chef. After that, Verstegen served as Sous Chef at the well-known Telegraph Wine Bar, a nominee for Best New Restaurant by Food and Wine.
Verstegen’s diverse background in the food industry we’ll soon be shared with the Blue Water Area. A native of Wisconsin, who recently moved to Michigan from Chicago’s famed London House, is hoping to create an unforgettable experience for future guests. Verstegen said coming from a large market (Chicago) was incredible, but the “importance of the Inn and the experience that it will offer is what stuck out to him.”
The chef has settled in the area and is passionate about incorporating a lot of local elements in working with farmers and focusing on a farm-to-table experience for resort guests. You can learn all about Chef Jacob and his plans on ebw.tv’s Spotlight with Jeff Bohm.
