Chef Jakob Alexander Esko

Chef Jakob Alexander Esko

Executive Chef, Capella Singapore

A perfectionist in the kitchen, Chef Jakob began his foray into the culinary scene as a chef at Michelin –Star Restaurant ‘Sihlhalde’ in Zurich, Switzerland. Soon after he was appointed as Chef de Cuisine at one of the best restaurants in Sweden, the legendary Ulriksdals Wärdshus; which incidentally owns the world’s finest wine collection according to the Guinness Book of World records in 2001.

Since then, Chef Jakob has since built up an impressive international portfolio by working in some of the best Michelin-Star restaurants in England, France, Switzerland and Spain.

Throughout his international career, he has since developed a broad knowledge of modern European and Mediterranean cooking styles apart from him strong background in Scandinavian cuisine.

His venture into the world of Mediterranean cuisine began when he joined two of Spain’s most prestigious hotels from 2002 - Castillo Hotel Son Vida and The Ritz Carlton Hotel Arts, Barcelona. During his three year stint at Castillo Hotel Son Vida Chef Jakob was Chef de Cuisine in Restaurant El Jardin. In 2005, he managed fine dining Michelin-Star restaurant Enoteca and Bites at the Ritz Carlton Hotel Arts, Barcelona where he also worked alongside two star Michelin chef Sergi Arola.

Being relatively new to Asia, Chef Jakob hopes to bring his healthy and light cooking concept, combined with the authentic flavours from the Mediterranean to The Knolls.

With Chef Jakob’s notable and extensive experience at the helm of The Knolls, diners can indeed expect a flavourful and top-class meal with only the best and freshest ingredients specially selected.