Jake Howell is a 30-year-old Chef originally from Sandpoint, Idaho. He is Executive Chef/part-owner at Peninsula.
While he has always had a passion for cooking, his career flourished in Seattle, where he worked at and consulted for several of Seattle's best restaurants. He most recently worked under Renee Erickson at The Walrus and the Carpenter and Bar Melusine before moving to Nashville.
Howell focuses on creating concise, responsible and uncomplicated food. Whole animal utilization is also a big part of his philosophy. Having worked at Rain Shadow Meats, a whole animal butcher shop with an extensive charcuterie program, he hopes to show people that the most sustainable option is to eat more than just the "premium" cuts.