GUATEMALA merges with globalisation JAKE'S THE POWER OF TASTE Mr. Jake Denburg CEO Contact: 17 Calle 10-40, Zona 10, Guatemala, C.A. Tel: 011 502 368-0351 Fax: 011 502 363-0115 Av.Reforma y 13 Calle Zona 9, Princess Plaza Guatemala, C.A. Tel: 0011 502 331-3000 Fax: 0011 502 363-0115 E-mail: restaurantejakes@yahoo.com "Jake's will do everything to help you close the deal" Jake Denburg, CEO Jake's family owned and operated The Denburg's Modern Bakery in Newark, New Jersey from 1890-1970. The bakery served all of the New York Metropolitan area. From the age of six years, Jake started visiting the bakery and "helping out" wherever he could. Jake took his first job working as a soda jerk in a local ice cream parlor in Newark at the age of eleven. When he was thirteen, Jake started working as a short order cook. These jobs were brief introductions to what lay ahead in the future. Jake stopped working in restaurants and continued his informal schooling. Upon his graduation from Arts high School Newark in 1969, he excelled over 3000 other applicants to win a full scholarship to the School of Visual Arts in New York City. He completed his studies in 1972 and started working again in restaurants as a means to support his passion for art. From 1972-1978, Jake worked for famed restaurateur Warner LeRoy at Maxwell's Plum, a 350-seat restaurant that at the time was the biggest and most successful restaurant in New York City. Jake continued to paint and in 1974, his work was accepted to the Museum of Modern Art permanent collection print department in New York City. At the end of 1974, Jake decided it was time for a change of scenery and moved out west to Berkley, California. There he had the opportunity to manage two restaurants: Balabosta, a 75 seat full-service restaurant that featured quiche as the menu highlight and the Three C's, a 40-seat cafe that he successfully rescued from bankruptcy. After two years in California, Jake moved back to New York and in 1976 took the position of manager/maitre d'at The Buffalo Roadhouse, a 125 seat full-service restaurant. This stint was to be a short one however, because Warner LeRoy lured Jake back to Maxwell's Plum with the offer of a captain's position. Jake spent the next two and a half years learning the intricacies of the restaurant business from one of the modern innovators in the restaurant business. Jake's second stint at Maxwell's Plum would refer back to. Jake took every possible opportunity to learn all he could during these years. This included everything from wine service, service standards, how to run a high profile / high volume business, and networking. After two and a half years in this high profile / high volume environment, Jake decided to step away and return to his painting to find balance in his life. He spent the latter part of 1979 and all of 1980 pursuing his true passion, art. At the end of this sabbatical, he realized that it was time to leave New York again. This departure however would prove to be a permanent one. Jake packed up his life and moved south to St. Thomas, U.S.V.I. where he opened his first restaurant, Jake and Sandy's Backstreet Café, as an owner. He stayed in St. Thomas, running his restaurant until the end 1983. At was at this time that he was contacted by his brothers who asked him to move to Guatemala in order to help them grow their new business making high-end hand woven carpets. Jake couldn't say no to a request from his family in a time of need ( a value that was instilled in them from time their family owned the bakery). He moved to Guatemala and spent the next six years working with his brothers and painting in his spare time. In 1988, Jake decided it was time to get back into the restaurants business and opened another restaurant as an owner. Jules and Jim was opened in September 1988 as a teahouse / clothing boutique. The restaurant did not last long, only staying open for a few months. Although Jules and Jim closed, Jake decided to continue renting the house where the restaurant was located and in February 1989, Jake' s "The Power of Taste" was born. Jake' s started out very small, and was only open a few days a week at the outset. The restaurant was and still is located in a rustic old farmhouse located in Zone 10 in Guatemala City. Jake was now owner, manager, and chef of his second restaurant. He used all of his previous experiences to design, build and maintain a restaurant that would grow to become one of the best and most celebrated restaurants in all of Central America. Gradually each year, Jake added more of his personal touch to the restaurant, incorporating both his painted and culinary artistry. Jake opened and closed several other concepts during the next ten years, always experimenting and trying new, innovate ideas that he felt where the right concept for that time. Jon Hochstat, COO In the fall of 1998, Jake was contacted by Jon Hochstat. Jake felt that Jon was exactly what Jake's needed to raise the bar in terms of world-class service. Jake was a guide and a mentor to Jon in his first months in Guatemala, and when Jon joined the organization the start of a new era for Jake s was born. Jon brings to the team over 15 years management experience working for world class companies such a Legal Seafood, Ark Restaurants, The Walt Disney Company and Orient Express Hotels. Jon's strengths are in the areas of training and development and financial accountability. Jon is considered one of the strongest back office managers in the hospitality industry today, and holds the position of Chief Operations Officer. Dennis Hightower Jr, Creative Director In March 2000, Dennis Hightower Jr. was recruited and joined the team as Creative Director. Dennis' addition to the team is over 15 years experience in the area of Creative Direction, Technical Direction, Production Direction, Management Consulting and Multimedia, Restaurant and Nightclub Design, Promotion and Operations. He has a long history of high level service, based in Washington, D.C, and New York City, designing, producing and directing international performance, art , music, fashion and television events as well as providing consulting services for some of the most successful international nightclubs, restaurant and lounges of the last 10 years in the United States and Europe. He continues to be one of the most sought after consultants in the entertainment and nightlife arenas. His specialty is taking an idea from concept through completion, and plans to take The Power of Taste, Jake's and Jake's Tomato Pies to a world-class level, and by raising service standards and expectations, make Guatemala a world class travel destination. Jake's recently celebrated is 12th anniversary and is proving like a fine wine that everything gets better with age. The restaurant has received recognition from Sol Y Luna publications, which named it one of the 100 best restaurants in Central America. Ceiba D'Oro named Jake's the best restaurant in Guatemala. Fodor's has called Jake's "Not to be missed". In April of 2000, Jake, Jon and Dennis opened Jake's Tomato Pies, an artesenal style pizzeria combining old world culinary traditions with a contemporary atmosphere. Their mission is to bring a new dining experience to Guatemala, while at the core, maintaining their high levels of culinary artistry, service and ambience. " At Jake's, the warm and inviting atmosphere is an artistic blend of smart decor, relaxed comfort, and of course, a feat for the sense.Whether it's two for lunch or fifty for dinner, constant personalized perfection is our standard. Impeccable service and unobtrusive attention is provided by the most highly trained staff in Guatemala. With custom menus set in our two private dining rooms, every event will have the personal touch that will satisfy even the most demanding of standards." Tel: 0011 502 368-0351 "Jake's will do everything to help you close the deal" "At Jake's tomato pies, old world traditions co-exist with contemporary atmosphere. Our artesan style pizzas offer a trip back in time, to the days of the authentic "Tomato Pies" of Italy and the classic pizzerias of New York and New Jersey. Thin, crisp crust Pizza served with imported and hand-made ingredients and toppings". "We also offer a full appetizer menu featuring salads, antipastos and carpaccios. Our dessert menu is to die for, featuring gelatos, sorbets, and world-class cheesecakes. Ann international wine list and our "Illy Cafe". All of this in a setting completed with Patio dining, private dining area and unique mix of international music". Tel: 0011 502 331-3000 "If you haven't tried it, you haven't eaten pizza"   Read on   © World INvestment NEws, 2001. This is the electronic edition of the special country report on Guatemala published in Forbes Global Magazine. June 11th, 2001 Issue. Developed by AgenciaE.Tv