Executive Pastry Chef
David Burke’s Primehouse and
The James Chicago Hotel
Executive Pastry Chef Jove Hubbard oversees the dessert program at David Burke’s Primehouse, a modern American steakhouse, and The James Chicago hotel. He manages the pastry team and is responsible for overseeing all aspects of pastry production within the 300 luxury guest rooms at The James Chicago hotel including in-room dining, banquets, special events and desserts for over 200 guests, and all other luxury hotel amenities.
Chef Hubbard began his culinary career while apprenticing for culinary arts at The Peabody Hotel in Memphis, Tennessee as part of his curriculum at the American Culinary Federation Educational Institute in Arkansas. Chef Hubbard was sent to the Pastry department to fulfill a small portion of his apprenticeship program and realized his passion, never returning to the savory side. After graduating from the American Culinary Federation culinary apprenticeship, he went on to study baking and Pastry Arts at The California Culinary Academy in San Francisco. Soon after, he was called to open The Peabody Little Rock Hotel in Little Rock, Arkansas as Executive Pastry Chef. After four years here, Chef Hubbard re-located to Chicago to study as an intern under Chefs Jacquy Pfeiffer, Sebastien Canonne, and John Kraus at The French Pastry School. Following his continued culinary education with these world renowned chefs, Chef Hubbard held the role of Executive Pastry Chef at The Windsor Court Hotel in New Orleans, Louisiana before his current position as Executive Pastry Chef at The James Chicago hotel.
Chef Hubbard has participated and achieved much acclaim in a variety of culinary competitions over the years, including The Southern Pastry Classic in Atlanta, Georgia, Barry Callebaut’s World Chocolate Masters finalist in 2006 and 2008, and 2010. Chef Hubbard has competed as a finalist on The Food Network Challenge: Chocolate Masterpieces. He was awarded Best Taste at the World Chocolate Masters USA selection for 2013, and 2nd place in the Fisrt Annual Chicago Restaurant Pastry Competition.