Toffer Jacob
Head Butcher
Toffer attended Johnson & Wales University for Culinary Arts in Charleston, South Carolina. During that time he began working with restaurants, including Peninsula Grill, then became Sous Chef for Blossom Cafe and Union Hall. After that, he made his way to Florida where he worked at Sandbar on Anna Maria Island and later opened the Club at Hammond Beach.
He would later move to Nashville, Tennessee, where he worked for hotel restaurants including Gaylord Opry’s Old Hickory, The Westin’s Oak Steakhouse, and Bob’s Steakhouse at the Omni Hotel. He then started doing butchery at Cochon Butcher.
In 2019, Toffer joined Chiles Group as Head Butcher, where he worked for their past restaurants and continues to create meats of all kinds for Gamble Creek Farms and Gulf Coast Crab & Seafood. He works with our partner, Shogun Farms, on wild boar creations, including blueberry sausage – which we highly recommend! He also partners with restaurant chefs to customize seasonings in the meats and charcuterie that work with their overall menu options.