Pastry Chef Jove T. Hubbard of David Burke’s Primehouse - Biography

Chicago, IL

July 2011

After graduating from the American Culinary Federation culinary apprenticeship, Jove Hubbard went on to study baking and pastry arts at The California Culinary Academy in San Francisco. Soon after, he was called to open The Peabody Little Rock Hotel in Little Rock, Arkansas as Executive Pastry Chef.

After four years here, Hubbard relocated to Chicago to study as an intern under Chefs Jacquy Pfeiffer, Sebastien Canonne, and John Kraus at The French Pastry School. Following his continued culinary education with these renowned chefs, Hubbard held the role of executive pastry chef at The Windsor Court Hotel in New Orleans before his current position as executive pastry chef at The James Chicago hotel.

At The James, Hubbard oversees the dessert program at David Burke's Primehouse, where he masterminds whimsical and creative desserts signature to the David Burke brand. At the hotel, he oversees all aspects of pastry production, including in-room dining, banquets and special events, custom wedding cakes, and all other luxury hotel amenities.