Rising Star Chef Jacob Des Voignes of Local Mission Eatery - Biography

San Francisco, CA

May 2013

Growing up in the rich agricultural region of Sacramento, food has always played a prominent role in Jacob Des Voignes’s life. At age 19, he took his first professional job, working garde manger under a chef alum of Philly’s Le Bec Fin. After a stint at MirĂ³ Restaurant in Santa Barbara, Des Voignes ventured east to stage at Daniel in New York City. Landing a job at Tom Colicchio’s Craft during the same trip, he decided to move cross-country.Eventually, the West Coast called Des Voignes back and he landed at the Fifth Floor in San Francisco. There, he worked under Melissa Perello for three years, achieving a sous chef position and contributing to the restaurant’s Michelin star. After four years, Des Voignes shifted from fine-dining to casual farm-to-table at Fish & Farm.In 2009, Des Voignes opened Local: Mission Eatery with partner Yaron Milgrom. This unassuming 24th Street gem is not just supplied by an impressive network of local farmers. It exists solely to celebrate their regional products. Des Voignes picks up produce from the city’s farmers markets nearly every day, and augment his supply with items from a small family farm in Lodi. Des Voignes also has a 140-book culinary lending library and opened Knead Patisserie in the same space as Local with his wife Shauna.In 2012, the duo opened Local’s Corner, which eventually earned a three-star review from the San Francisco Chronicle as well as recognition as a Top 100 Bay Area Restaurant. For his work, Des Voignes earned a 2013 StarChefs Rising Star Chef Award.