Jacob Maxwell Hoskins is a Canadian chef & hospitality consultant who brings more than a decade of restaurant craft to every table.
His career has taken him through kitchens across Vancouver, Toronto, Boston and New York, from high-volume operations to refined independent restaurants, private dining and luxury events. He has worked his way from line cook to senior culinary leadership, developing a perspective that extends well beyond the plate: how a menu comes together, how it moves through a kitchen, what it costs to produce and what a team needs to execute it consistently.
At the heart of his work is culinary R&D. Jacob develops menus and restaurant concepts from the first idea through to service, translating a point of view into dishes that are creative, executable and commercially considered. That can mean developing an opening menu from scratch, refining an existing concept, testing recipes, building specifications and systems, costing dishes, training the kitchen team and staying through launch to make sure the food works in a real service environment. His experience includes opening new restaurant concepts, seasonal menu development, scratch recipe development and creating dishes that went on to become top sellers.
Through Maxwell Hospitality, Jacob brings that experience to two kinds of clients. For restaurants and hospitality businesses, he offers project-based culinary development and consulting, with particular focus on menu R&D, costing and operations, team development, and openings. The goal is to leave clients with food they are excited to serve and a kitchen capable of producing it.
For private clients, Maxwell Hospitality brings the same restaurant-level approach to intimate dinners, celebrations and catered events. Jacob creates menus around the occasion and the people at the table, drawing on experience that ranges from small private settings to high-end weddings and large-scale productions.
His cooking is ingredient-driven, seasonal and grounded in making things from scratch. His experience spans Italian, French, New American and farm-to-table cooking, alongside an ongoing interest in Indigenous foodways and the cuisines that have shaped his own life and career. Whether developing a restaurant menu or cooking dinner for twelve, Jacob approaches the work with the same priorities: thoughtful food, disciplined execution and hospitality that feels natural.
Private Dining & Events
Private Dinners
Event Catering
Bespoke Menus
Corporate & Special Events
Restaurant & Hospitality Consulting
Menu R&D & Culinary Development
Food Costing & Operational Audits
Kitchen Systems & Team Development
Restaurant Openings & Launch Support