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"I want to show people the breadth and depth of Maumee's food culture and to be able to share and gain new perspectives on the food with them. All of our food is born locally. It's the foundation of what we do."
A true devotee to the local food movement, Native Toledoan and Chef Joseph Jacobsen has been revolutionizing Maumee's & the surrounding areas culinary scene since he took over Degage Jazz Cafe & Fine Dining 4 years ago. He shares his passion for connecting local farmers and consumers with monthly cooking classes, seasonally-changing menu, locally-grown & sources produce, meats & dairy. The International Culinary Institute-alum brings his farm-to-table passion fruition at Degage & diners love the spot's refined blend of locally-grown produce and use of fresh costal seafood as do local foodies.
He fuses his extensive knowledge and experience of farm-to-table practices with his devout passion for locally sourced and foraged products and authentic French fare. Outside the restaurant, Jacobsen frequents local farmers markets to scout the best local merchants and products for Degage and his own family kitchen.