Jacob Rodibaugh

Jacob Rodibaugh

 
Jacob Rodibaugh was born and raised in rural Pennsylvania, where he and his family harvested fruits, vegetables and berries from their own farm & produce garden. They were also loved to hunt and were avid fishermen.
 
Jacob began his journey as a culinarian at his own family’s country kitchen, learning to prepare meats, fish, poultry, vegetables, and bakery items… all from scratch, alongside his mother. Using the knowledge and passion gained from this childhood experiences, Jacob embarked upon a career in culinary arts, graduating with honors from the Indiana University of Pennsylvania Academy of Culinary Arts, and completing an externship at Ocean City’s Reflection Hotel. After a stint as the Banquet Chef at Hidden Valley Four Seasons Resort, in Pennsylvania, Jacob accepted a position as Executive Chef at Fred’s, Lakewood Ranch. He later took on the Executive Chef post at the Lakewood Ranch Golf & Country Club and ultimately as Executive Chef at the Hyde Park Prime Steakhouse when it opened its doors on South Lemon Avenue in 2008. After nearly 20 years as a Chef, Jacob has not forgotten his roots; he still enjoys making culinary delights from scratch from his kitchen at Hyde Park Prime Steakhouse.
 

Cuisine:American Cuisine, Seafood, Steakhouses,