Executive Chef Jacob Stull
Executive Chef Jacob Stull knows French food. From his early childhood days watching his French grandmother make homemade sourdough bread to his early adulthood working in French-influenced New Orleans, La., he is excited to bring this heritage and culture to Tuscaloosa, all with a modern spin. Jacob started his career in the Washington, D.C. area. After five years in the nation’s capital, he moved to New Orleans and worked as Chef de Partie at the iconic restaurant Brennan’s. Since then, Jacob has made a substantial impact on fine dining all over the Southeast. From New Orleans, Jacob moved to Birmingham, Ala., to open Kasvu, a high-end tasting menu pop-up restaurant, with his wife. As chef/owner at Kasvu, Jacob perfected his culinary touch whilst showcasing his keen apprehension of nouvelle cuisine. Jacob is dedicated to satisfying every guest by decorating their plates with the freshest of ingredients At Forte, guests can enjoy elevated French staples and classic cuts on a Brasserie-meets-Steakhouse inspired menu. Roll Call offers elevated bar fare, craft cocktails and more in a dynamic indoor/outdoor rooftop setting.
