Born in Indiana, Jacob “Jake” Brockman has lived a life rich with experiences that have shaped both his personal journey and his culinary career. After spending eight years in New York and five years in Hilton Head, he moved to Louisville in 2016, where he has been proudly rooted ever since.

Jake’s love for the culinary arts began at Ball State University, where he studied hospitality and food management. In 2015, he relocated to Louisville to complete his degree at Sullivan University, further sharpening his skills and deepening his passion for the industry. His career took off when he helped open River House with Chef John. From there, Jake worked alongside some of Louisville’s most respected culinary leaders, including Chef Carmelo at Sarino’s, as well as in the kitchens of Churchill Downs, Mussel & Burger Bar, Vincenzo’s, and Silvio’s, where he also held prestigious Executive Chef roles.

Beyond his professional accomplishments, Jake’s personal story is one of resilience and inspiration. He moved to Louisville in pursuit of sobriety and has been a proud, active member of the recovery community for over 10 years. His dedication to personal growth is matched by his commitment to uplifting others in that community. Jake runs a sober kitchen and all of his employees, including himself, are active in their recovery.

In 2022, Jake took the leap into entrepreneurship, founding Mise En Place. His first contract was with the Women’s Club of Louisville. At the time, he was still working full-time as Executive Chef at Silvio’s, spending mornings building his business before heading to the restaurant in the evenings. After a year and a half of balancing both worlds, he went all-in on his catering company, calling it the best career decision he’s ever made.

From the start, Jake’s vision for Mise En Place was different: no set menus. Instead, he wanted to handcraft menus for each client, ensuring every event was as unique as the people it celebrated. Over time, he recognized that many clients appreciate having a starting point, so he developed sample menus to spark ideas, always customizing from there to meet each client’s exact vision.

Jake’s culinary philosophy is simple. Quality in equals quality out. “If you have an event you’re looking to make special or spectacular, you should be open to hiring the best to give you the best experience possible. When you put good ingredients in, you get good results at the end.”

Today, Mise En Place caters everything from intimate in-home chef dinners for as few as 15 people to large-scale events serving up to 1,500 guests. Jake and his team are also expanding into corporate business lunches, always committed to delivering “only the best” for their clients. 

With over 22 years of family-influenced culinary passion, a career shaped by some of Louisville’s finest kitchens, and a deeply personal commitment to his craft, Jake Brockman continues to bring artistry, flavor, and heart to every event he touches.