CHEF TODD JACOBS, EXECUTIVE CHEF, ALLEGRIA HOTEL

As Executive Chef of the Allegria Hotel in Long Beach, NY, Todd Jacobs oversees all hotel culinary operations including Atlantica restaurant, L’Onda lounge and Jacks on the Rocks.. In all three arenas, Chef Jacobs adheres to his unwavering farm-to-table philosophy, crafting eclectic yet sophisticated menus that consist of seasonal, local and organic ingredients.

Jacobs started his career in New York City as Chef Poissonier at the Maurice Restaurant and Garde Manger at Le Regence. After learning traditional French cuisine, Todd relocated to the Hamptons, where he first earned praise at the acclaimed American Hotel in Sag Harbor.

During his tenure at The American Hotel, Jacobs was honored as one of the United States’ most outstanding chefs when he received the DiRoNa Award which honors the best restaurants in North America. After six years at The American Hotel, Jacobs opened his own restaurant, Tierra Mar in Westhampton. 

At Tierra Mar, Jacobs received a “Very Good” from The New York Times when the restaurant first opened in 1994 and again in 2000.  Newsday awarded Tierra Mar two stars and WCBS Radio’s Anthony Dias Blue said “Chef Todd Jacobs is a talented and dedicated cook.”  SmartMoney named Jacobs the “Best Chef in the Hamptons.” 

In 2000, Jacobs moved Tierra Mar to a new location on the ocean at the Westhampton Bath & Tennis Hotel where he cultivated the largest selection of Long Island wines in the world held the “Best of Award of Excellence” for several years. He was also honored on Hamptons Magazine’s "The List.”

In September, 2009, Jacobs opened Atlantica at the Allegria Hotel. Atlantica Bar & Grill features robust yet sophisticated American cuisine and sources mostly locally grown and organic ingredients. The 143-seat space is open for breakfast, lunch, dinner and Sunday brunch.

At Atlantica, Jacobs has created a wine list with an extensive collection of Long Island wines. Using his personal relationships with local wineries, he created a menu with vintages that are unavailable to the general public, as well as other restaurants.

Jacobs believes in using organic and local products in the majority of his cooking.  He has had a relationship with organic farmers on the East End for many years.  Jacobs has been a supporter of Northeast Organic Farmers Association (NOFA) since the inception of the Long Island chapter in 1990 and has been an active member since 1994, volunteering at the NOFA annual fundraiser every year.  He was recently presented with the first ever “Green Skillet Award,” an honor given for outstanding support and belief in promoting the use of locally grown organic produce.   Jacobs is also a member of the East End Convivium of Slow Food International and makes regular donations of certified organic meals to The Nature Lyceum, the country’s only organic horticulture school.  As an honorary graduate of the school, he has been recognized as a “Green Guerilla,” a term given to graduates of the school and organic farmers and landscapers across the nation.  Additionally, Jacobs was presented with two Humanitarian Awards at the inaugural East End Food and Wine Awards; one for his charity work and another for his dedication and service to the program.

A seasoned chef in the kitchen and on-air, Jacobs’s television and radio experience includes “Martha Stewart Living” on Sirius Radio and “Taste This” on WE TV, and several appearances on News 12 Long Island, PBS Channel 21, and Plum TV.