Daniel Jacobs is the head chef and owner of JVR Hospitality Group, responsible for the success of acclaimed Milwaukee, WI restaurants DanDan and EsterEv. Jacobs and his partner Dan Van Rite opened DanDan in July 2016, bringing chef-driven Chinese food with a midwestern sensibility to Milwaukee.
Shortly thereafter, the duo opened a fine dining restaurant and chef’s table tasting menu concept, EsterEv, inside DanDan. In the same year as opening DanDan and EsterEv, Jacobs received life-changing news. He was diagnosed with Kennedy’s disease, a genetic neuromuscular ailment. He is running multiple standout restaurants with a disease that often makes simple tasks like walking upstairs or chopping an onion feel like a massive undertaking, and at the same time, working to raise awareness through the creation of multiple charitable events in which funds went to support research.
“Last year, I was the runner-up for the nationally televised show ‘Top Chef,’” said Jacobs. “I was able to showcase my city and state in a positive way and also provide inspiration for people dealing with disabilities and fighting some of the toughest diseases. Looking back on 21+ seasons of the show, I am the only disabled finalist and one of the oldest competitors to be the runner-up.”
Since the show aired, sales have grown over 50% at the restaurants, and Jacobs opened EsterEv in its own stand-alone location. Opportunities have opened from speaking engagements, traveling to new markets to cook, the company’s own line of sauces, and the launch of a consulting firm to help boutique hotel brands find their F&B identity.
“Restaurant work is unique, and I believe the best way to keep myself engaged to give our guests experiences is by traveling and experiencing it myself,” said Jacobs. “Seeing what other places are doing and traveling is the best way to do this.”
Jacobs also immerses himself in the community. He is involved with the Main Street Alliance, World Central Kitchen, No Kid Hungry, and the James Beard Foundation’s Climate Solutions for Restaurant Survival campaign. As a member of the IRC, he was able to help successfully lobby Congress and President Biden to secure 28.6 billion dollars for the restaurant industry through the Restaurant Revitalization Fund.
His proudest accomplishment is building a community with his team at DanDan and EsterEv to create an inclusive work environment.
“As a young chef in the hospitality industry, there was never the safety nets that we are creating – a living wage, health, dental, eye insurance, 401K, paid time off and family leave,” said Jacobs. “These benefits allow our teams to grow as we grow and not have to look outside the company for things that EVERY other industry offers and create a much less transient workforce.”
