Get to Know… 26 www.nAPAVA L L E Y L I F E magaz ine. c o m Jake Rand Executive Chef Jake Rand grew up in Virginia eating a macrobiotic diet, similar to the “Farm to Table” concept. It was the lifestyle of choice for his parents. Healthy eating habits stuck with Rand into adulthood and influenced him to become a non- traditional sushi chef. He studied at the University of Colorado, and during college he took a culture trip to Japan to get more familiar with Japanese aesthetics. He returned to Colorado and spent seven years practicing the art of sushi-making with Japanese chefs. Rand is part of the first generation of non-Japanese sushi chefs trained in the Japanese tradition. “As an American-born chef specializing in Japanese cuisine, I don’t feel restricted by tradition,” said Rand. “At Eiko’s, we are more than just sushi—we are Californiainspired cuisine with a Japanese take. My team and I love playing with flavors to create a cuisine that is unique and has never happened before.” After spending ten years in Colorado, Rand joined the Eiko’s team early in the conceptual planning of the popular Downtown Napa restaurant and was able to put his mark on the menu choices. “Eiko’s Restaurant new concept represents what Napa is becoming,” said Rand. “We always have something stirring in the works to surprise our customers and introduce them to new flavors and experiences.” In his off time, Rand enjoys tennis and his black Labrador, Leon. The “Seven Stones” sculpture
NVLife_Feb_2014
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