Jacob Seagrave

Meet the Class of 2025: Jacob Seagrave

Jacob Seagrave joined Army Navy Country Club nearly two years ago as Executive Sous Chef, following stints at Chevy Chase Club, The Commonwealth Club of Richmond, and more. He is known as a talented culinarian who has a strong understanding of different cuisines. He has a very strong palate with combining ingredients to create a plate with balance and depth, a strong work ethic, and he takes ownership of his decisions. Seagraves leads by example. There is no job too big, or small that he will not help with, nor a team member he will not help.

Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?

Jacob Seagrave (JS): Being recognized as one of C+RC’s 40 Under 40 [is] a tremendous honor. The prior year’s honorees included talented chefs I have admired and followed for years working in private clubs. It’s humbling to be recognized as a member of this community, and I intend to pay it forward by lending inspiration to the next class of chefs who will continue to push the needle.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

JS: Understand the importance of mentorship. As you are climbing the ranks of the brigade, seek employment under chefs that have achieved goals that you want to achieve and emulate their actions. Work hard, and push yourself to improve a little every day. Never lose sight of the journey or the desire to grow, and above all, stay humble.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

JS: One challenge as my career has progressed and my personal life evolved has been the ability to balance our craft with being a husband, father, son, brother, friend. Prior to having a family, I missed many gatherings and special occasions because the kitchen needed me. I am blessed that my wife Helena has always been a steadfast supporter of my career; however, now more than ever, as our family grows, it is important to maintain balance. Failure is not an option.

This challenge shaped me as a chef for several reasons. I gained a new level of understanding of the importance of time management, learned to prioritize tasks, and constantly strive for a high level of organization to be successful both at home and at work. I have developed systems to streamline time-consuming administrative tasks to keep them from becoming daunting. I have learned that it is imperative to invest in the next generation of leaders within your brigade. Doing so allows me to delegate, knowing that my team will take ownership of a task the way that I would. These practices afford me the flexibility to be where I need to be in each moment, whether working the ovens for a banquet, calling the pass in the restaurant, and above all, home when my family needs me.

C+RC: What are your future goals and your plan to achieve them?

JS: My ultimate goal is to become an Executive Chef. I am working toward my goal of ACF certification to bolster the legitimacy of my “School of Hard Knocks” training. My wife and I plan to venture into the world of small business entrepreneurship by opening a concept in the town of Vienna, Va., where I grew up and we now reside, pending acquisition of the right location.

C+RC: What inspired your career in the club and resort sector?

JS: I had been working in privately owned restaurants for close to 10 years when I was introduced to a friend and colleague who worked in the fine dining room of a private city club. I knew next to nothing about private clubs, and he seemed to love his job. He called me when a position opened, I did a tasting, and before long, I was working for Chef Kaui Stryhn at the Commonwealth Club. Chef was the first of several pivotal mentors in my life, and I was in love with the job—the well-appointed kitchen, the variety of flavors we experimented with each day, the support that Chef had from the membership to do interesting and creative food, the farmer’s market dinners and wine dinners. Beyond that, I identified early on that Chef had struck a balance of a rewarding career and quality of life that I had not yet encountered in the kitchen. Since then, I have been determined to find the same success in this industry.