top of page
Sliced medium-rare beef tenderloin served with charred seasonal vegetables.
Thinly sliced roasted pears arranged on fresh focaccia bread with herbs and seasoning.
Herb-crusted fish plated with seasonal vegetables, sauce and edible flowers.
Scallop crudo with with fresh herbs and edible flowers served in a seashell.

Culinary Experiences & Hospitality Consulting

Toronto | Oakville | Burlington

Jacob Maxwell Hoskins is a chef & hospitality consultant bringing 15 years of restaurant experience to your table.

Through Maxwell Hospitality, that table takes two forms. Our consulting practice helps restaurants strengthen their culinary and hospitality programs, while our private dining practice brings Jacob’s cooking directly to homes, celebrations and special occasions.

bottom of page