Chef Jacob Euler, born and raised in Washington D.C., has fond memories of spending summers in the kitchen with his family in his mother’s hometown of Honey Grove, Texas. Inspired by both his nostalgia for Texas and love for cooking, Euler had dreams to one day open his own restaurant in Texas.
Euler earned his certificate in culinary arts at L’Academie de Cuisine in Washington D.C. in 2011 before working in 3 different restaurants in Northern Virginia as a pastry chef. From there, he excelled as a line cook at Michael Mina’s Bourbon Steak at the Four Seasons, eventually making his way to Las Vegas to be apart of the opening team at the Bardot Brasserie at Aria Resort and Casino as a sous chef.
He then moved onto working as an executive pastry sous chef alongside Michelin-starred Chef Joël Robuchon at the MGM Grand. Euler was the youngest sous chef to work in a Michelin-starred restaurant at just 24-years-old. He later returned to L’Academie de Cuisine, as an assistant instructor to help other aspiring chefs find their niche in pastry. Euler then built the pastry program for two opening restaurants in Washington D.C., including spanish restaurant Arroz and waterfront bistro, Requin at the Wharf.
Chef Jacob Euler moved to Dripping Springs in November 2018 to create his very own restaurant, Le Vacher. Inspired by his formal culinary training and summers spent in Texas, Euler wanted to pair classic French dishes with rustic Texas fare, paving the way for Hill Country’s spin on the classic French brasserie. Opening in early 2020, Le Vacher, meaning “the Herdsman” in French, will feature Euler’s unique approach to cooking showcased by a love for elevated, yet approachable food. From a french-forward menu and carefully curated wine program to local bread work and Texas-sourced ingredients, guests can experience country French cuisine in the heart of the Lone Star State.
Euler currently resides in Austin, Texas and enjoys drawing, fishing, and riding his motorcycle, in his offtime.