Chef Jacob Saben of Graham Elliot Bistro - Biography
A classically trained violinist, Jacob Saben grew up surrounded by music, attending concerts and befriending the creative community of musicians in his hometown of Olympia, Washington. Graduating from the Culinary Institute of America in 2004 he utilized the culinary arts as a conduit for his creative energies, getting his start at The Herbfarm, where he cultivated his passion for cooking and working with foraged edibles.
In 2008, Saben joined the opening culinary team at Graham Elliot, where he has been a key leader for over five years. During this time he has had the opportunity to wed his talent for cooking with his fervor for music by assisting Chef Elliot with Lollapalooza’s Chow Town.
Over the years Saben has traveled throughout Europe, studying both modern and old-world style cooking techniques, including a brief stint cooking in Gloucestershire, England. His travels and exposure to the natural bounty of the Pacific Northwest have also shaped his culinary style, which he applies to the rustic, ingredient-driven cuisine served at Graham Elliot Bistro in Chicago's West Loop.