Timothy Jacob

Closing the chapter and bidding farewell to Restaurant ‘Via Aurelia’ and this amazing team we were able to bring together. It was an honor to work on this project and bring it to life. I could not be more excited about the continued success of this team. We were able to accomplish so much in just a short period of time and I’m looking forward to their continued success. Make me proud! @viaaureliasf @davidnayfeld #excellence #viaaureliasf #cleareyes #fullhearts #cantlose

“Kinilaw” a preparation of usually seafood but not exclusively so that utilizes high acid from vinegar or acidic fruits to denature or “cook” the protein. It can easily be generalized as the Filipino version of ceviche but there’s a uniquely primal quality about the origination and necessity to the preparation. Here we took some beautiful Shima-Aji loins and bellies that we lightly pickled whole before slicing. Then the slices were intentionally marinated before serving to maintain the integrity but also provide that pop of acid with the fatty fish. We pair the fish with first of the season white nectarines, slightly crunchy and full acid along with some less than ripe mangoes. We took the trim pieces of the shima-aji and infused them into a coconut based broth broken with toasted fig leaf oil. In addition as sort of a hot and cold duo we have our “Bangus”. Bangus translates to the specific species “milkfish” but is so common that it is generalized when speaking of whole fried fish preparations. The fish is first marinated in a little vinegar and garlic before being dipped in flour and fried. We took some beautiful Pacific Ocean sardines that were “butterflied”and marinated in seasoned coconut vinegar before being dredged in coarse sweet potato flour. Fried to a crisp and dusted with garlic and malted vinegar powder, finished with an emulsion of nectarine, mango, and confit garlic. “Give us this day our daily Bangus” Photo Credit: @xninjason @nisei_sf @chef.lordfer.lalicon

TAHÔ! TAHÔ! It’s 8am. It’s already 90 degrees and 100% humidity. Traffic is at a standstill. A man is walking the streets, weaving between cars with two large aluminum buckets on his shoulders yelling “Tahô!”. Roll the window down and in exchange receive a a plastic cup of uniquely textured pearl white silken tofu doused in syrup and sago tapioca pearls. Breakfast? Commuter snack? Late night dessert? Oddly satisfying. White Asparagus provided by our friends at Black Diamond Mushroom poached in soy milk. We take the poaching liquid and reduce that into a caramel that is finished with a little molasses. Served on a white asparagus and soy milk custard. Accompanied by Tsar Nicolai California white sturgeon caviar and of course tapioca pearls. Photo Credit: @xninjason @nisei_sf @chef.lordfer.lalicon @therealtsarnicoulai @blackdiamondmcsf

“Kwek Kwek” a specific version of Tokneneng that is the usage of quail eggs that are battered and fried. Usually sold by street vendors skewered 4 or 5 at a time and sold for less than an American dollar. A typical batter is dyed orange sometimes using annatto seed and served with a vinegar and onion dipping sauce. I choose to believe that the pronunciation of “kwek kwek” is suppose to imitate a bird chirping or the sound a quail would make 🐥 This iteration was probably the most traditional of the evening. Soft-boiled quail egg, fried in an annatto seed seasoned tempura batter. Finished with toasted poppy seeds, a dusting of seasoned annatto powder and a reduction of sweet potato vinegar and garlic. This was served along side a presentation of a bird’s nest with California poppies. State Bird meet State Flower. Annatto seeds aren’t known to have much flavor but there’s a subtle aroma of spent pink peppercorns and I think poppy seeds. Photo Credit: @xninjason @nisei_sf

Inihaw - A general term for grilled or barbecued Filipino dishes. Filipino barbecue skewer. One of my personal favorite street foods growing up, especially considering how picky of an eater I was when I was first traveling to the Philippines. Many memories of walking the streets on a hot summer night after a midnight mass of after a round of basketball in the neighborhood- it was a welcome treat. This version was made with some nicely marbled American Wagyu striploin and treated as you would traditional slices of pork. Heavily marinated in smoked soy, garlic, brown sugar, cane vinegar, and fermented chilies. Grilled over hot coals and finished with a similar glaze. Topped with “atchara” a pickled salad of unripe papaya, sweet red peppers and onion. Finished with a little bit of nutritional yeast for a bit more umami. Photo Credit: @xninjason @nisei_sf

The first bite. One of the most recognizable and crave-able Filipino foods. Lumpia or Lumpiang Shanghai. I associate lumpia with the idea of togetherness and hospitality. It would be something you would welcome or greet your neighbors with. Or most likely it would be on the table at a nurse break room. Forging some of my favorite spring ingredient pairing we have a morel mushroom, wild ramp and chicken fried lumpia. This was accompanied with a grilled ramp top meant to be enjoyed with. As well as a take on a sweet and sour sauce that was made from soy seasoned with preserved morels and pickled ramp bottoms. Photo Cred: @xninjason

The spread from our recent collaboration dinner with @nisei_sf @chef.lordfer.lalicon A Filipino-American’s arrival to his heritage cooking. A first look. Looking forward to continuing my journey and learning about the cuisine and culture of my mother. Photo: @xninjason

Celebrating the one year anniversary of what was- the best day of my life. Everyday has only gotten better and better. I can’t believe it has already been a whole year since we got married. Can’t help but think about all the great people we celebrated with and how many of them I still haven’t seen since this day! Let’s fix that. Thank you to everyone who supported us over the years and continue to do so. It’s been an incredible year and I can’t wait for what this next one will bring. @tayzoller @wedgewoodweddings @michelleangeliphoto

When we both lived in Florida as young kids we would see each other around the holidays and on our trips to the Philippines. As we got older and family gatherings were less frequent we found ourselves estranged. 10+ years later and without truly knowing or understanding what each of us were up to, we reconnected now as chefs. @chef.lordfer.lalicon worked his way through some of the best restaurants on the East coast/NYC and I here in San Francisco on the West. Getting the opportunity to cook our unique perceptions on Filipino cuisine as first generation Filipino-Americans is a dream come true. So blessed to have him as a mentor, a paragon of a chef, my kuya and one of my biggest fans. Utang na loob. Salamat-po! 🫶🏼🇵🇭👨‍🍳 @kaya.orlando @nisei_sf

Nisei’s AAPI Heritage Month celebration is still in full swing, and we’re thrilled to close out our chef collaboration series with a one-night-only dinner featuring Chef Tim Jacob @chef.tim.jacob , formerly of Lazy Bear, and Chef Lordfer Lalicon @chef.lordfer.lalicon of Kaya in Orlando. Timothy Jacob began his journey at Lazy Bear in 2016 as a Chef de Partie, when the restaurant held one Michelin star. He quickly rose through the kitchen ranks, contributing to the restaurant’s achievement of a second Michelin star. In 2020, he stepped into the role of Chef de Cuisine alongside Taylor Zoller, his former colleague and now wife. Having departed Lazy Bear in 2025, Chef Jacob is now exploring a new chapter focused on crafting cuisine inspired by his Filipino-American heritage. Lordfer Lalicon is the executive chef and co-owner of Kaya, located in Orlando’s Mills 50 district. Kaya is celebrated as Florida’s first Michelin Green Star recipient and a 2024 James Beard nominee for Best New Restaurant. Chef Lalicon was also named a 2025 James Beard Semifinalist for Best Chef: South. With over two decades of experience, he has cooked at acclaimed establishments like Blue Hill, Carbone, and Maharlika. After returning to Florida in 2013, he co-founded Kappo, which eventually evolved into the Michelin-starred Kadence. Deeply committed to mentorship and education, he continues to support the Edible Education Experience, helping to shape the next generation of culinary talent. We’re honored to host these two exceptional chefs and can’t wait to share an unforgettable evening with you in celebration of AAPI Heritage Month. Seating is limited, reserve your spot through the link in our bio! All month long, Nisei will be donating a portion of proceeds to local AAPI non-profits. For this event, we’re proud to support @cyc_sf . Keep an eye out for our last collaboration with @kazumiwines on the last day of AAPI month Fri 5/30! #50bestrestaurants #50best #michelin #sffoodie #AAPI

There’s still so much to look forward to during Nisei’s AAPI Heritage Month celebration. Our lineup of chef collaborations is closing out with a special evening featuring Tim Jacob @chef.tim.jacob of Lazy Bear, joined by Lordfer Lalicon @chef.lordfer.lalicon of Kaya Orlando. Chef Timothy Jacob joined the Lazy Bear team in 2016, a then one Michelin star restaurant as a Chef De Partie. He quickly rose through the ranks as a chef, and Lazy Bear would soon gain their second star. In 2020, Timothy stepped into the role of Chef de Cuisine alongside Taylor Zoller, a former coworker and now wife. Having recently left Lazy Bear in 2025, Chef Jacob now turns his focus toward his next adventure: developing a cuisine that reflects his Filipino-American roots. Chef Lordfer Lalicon is the executive chef and co-owner of Kaya in Orlando’s Mills 50 district, Florida’s first Michelin Green Star recipient and a 2024 James Beard nominee for Best New Restaurant. A 2025 James Beard Semifinalist for Best Chef: South, he’s spent over 20 years cooking and leading at restaurants including Blue Hill, Carbone, and Maharlika. Returning to Florida in 2013, he co-founded Kappo, which evolved into the Michelin-starred Kadence. Passionate about community and mentorship, he actively supports the Edible Education Experience, inspiring future culinary leaders. We are honored to welcome such incredible talent into our restaurant and look forward to creating something truly unique together to celebrate this month. Space is limited for this event, link in bio to reserve your spot! Throughout the month of May, Nisei will also be donating a portion of the proceeds to local AAPI non-profits and for this event we are supporting @cyc_sf . Stay tuned for more collaborations and events as we continue to honor and celebrate the AAPI community all month long! #50bestrestaurants #50best #michelin #sffoodie #AAPI

Trillium Lake, Oregon.