Chef Jack Hiltabidle began his culinary career in Chicago at the acclaimed Fat Rice, where he learned the intricacies of Macanese cuisine under Chef Abe Conlon. He refined his skills at the Michelin-starred Blackbird, mastering classic French techniques as a Chef de Partie. After returning to Fat Rice for a chef-artist residency in SoHo, Jack moved to Washington, DC to join the teams at Michelin-starred Bresca and the two-star Jônt. Now based in NYC, Jack manages kitchens and curates pop-ups that reflect his global culinary influences. A world traveler and student of international cuisines, he draws particular inspiration from Indo-Portuguese food traditions. His cooking style is seasonal, health-conscious, and deeply rooted in flavor and technique.