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Jacob Stull

@jacob.m.stull

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Inspired by the greats to serve as much caviar as possible. taken in Birmingham, Alabama by @jacob.m.stull

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7 days ago

La Marée (The Tide)

Live Maine scallops, harvested and shipped the very day they’re caught from the Gulf of Maine. As soon as they arrive, the scallops and coral are separated. The scallops are lightly cured in kombu that grows around them in those same cold waters, while the coral is emulsified into a salsify custard. Paired with Meyer lemon, sea truffle, oyster leaf, and finished with a kombu vinaigrette. The dish is crowned with a delicate cracker of celery root and white pepper.

To my grandfather, who is no longer with us, but I’m sure is still chasing lighthouses in the sky.

The Story

The tide arrives without hurry,
retreating only to return once more.
It shapes the shore,
guides the harvest,
and leaves behind its treasures.

I remember cold summers,
black rocks taking the full weight of the sea,
foam breaking open to reveal life beneath the surface.

The toll of a distant lighthouse,
steady and certain.
My grandfather speaking of how it guides boats home,
a fleeting feeling of safety,
a searchlight visible from everywhere,
cutting through salt air and distance alike.

Every time I smell the ocean,
I return there,
to salt, to seaweed,
and to a man who showed me a world
it felt like only he truly knew.

For a fleeting moment,
the sea reveals what it has kept. taken in Birmingham, Alabama by @jacob.m.stull

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21 days ago

This past Wednesday, we finally revealed to the public what we’ve been working on since winter.

Over the last sixty days, we’ve been remodeling the restaurant while continuing to operate it, all while developing this new menu and the next evolution of Rêve. We kept things fairly quiet, but the truth is this is what Rêve was always meant to become.

We took things slowly, learned from every service, celebrated every success, and used those lessons to refine and shape the restaurant into what it is today. What we’ve created feels honest, emotional, and unapologetically unique.

Thank you to everyone who has supported us since the beginning, to the staff who believed in this vision even when it was still taking shape, and to those who have been beside us every step of the way.

A special thank you to Mason Erwin. For the last three years, his images have captured the essence of Rêve in a way that few people could. As we’ve grown, evolved, and chased bigger dreams, he’s documented it all with an artistic eye that consistently tells our story better than words ever could. Along the way, he’s become not only an invaluable creative partner but also a good friend, and I’m incredibly grateful for both.

Most importantly, thank you to my partner and fiancée and our Pastry Chef , Cate, who spent countless hours right alongside me painting ceilings, moving furniture, solving problems, and doing this day in and day out.

I’m incredibly grateful for all of it.

Come see us at Rêve. Experience this menu. It’s the work I’m most proud of in my career, and I can’t wait to share it with you. ❤️🥂 taken in Birmingham, Alabama by @jacob.m.stull

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a month ago

From episode 112 of Word of Mouth taken in Birmingham, Alabama by @jacob.m.stull

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2 months ago

Saying this just as much for myself as for any one of you.

📸 @masondaviderwin taken in Birmingham, Alabama by @jacob.m.stull

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2 months ago

Short answer: absolutely not.

#greatchefs #chef #tastingmenu #michelinguide #wordofmouth taken in Birmingham, Alabama by @jacob.m.stull

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2 months ago

How do you become a michelin recognized chef? Staging is a good place to start.

#chef #foodindustry #michelinguide #tastingmenu #learningtocook taken in Rêve by @jacob.m.stull

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2 months ago

Rêve Birmingham is bringing high class french cuisine to Birmingham, AL! They are Birmingham’s first true tasting menu restaurant and have already been recognized by the Michelin Guide.

It’s been a long journey to get to this point. Check out episode 112 of Word of Mouth to hear the whole story.

#michelinguide #finedining #tastingmenu #wordofmouth #chef taken in Birmingham, Alabama by @jacob.m.stull

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2 months ago

𝒯𝒽𝒾𝓈 story was such a privilege to tell. Chef Jacob Stull of Rêve in Birmingham, Alabama challenges the narrative of dining out while fostering an environment that people actually want to work in.

“Birmingham has long been a crossroads of culture, but in recent years its food scene has begun to rival the South’s more storied culinary cities. Into this competitive, ever-growing landscape steps Rêve Haute Paysan—intimate in size, yet powerful in flavor—that dares to bring the elegance of France to Alabama, all while serving as the only full-service restaurant within the historic Pizitz building.

And while French cuisine has always carried a certain gravitas—polished in technique, precise in execution, and steeped in tradition—Rêve has chosen to channel that legacy into a modern-yet-rebellious celebration via prix fixe dining.

Where many kitchens have long run on adrenaline, bravado, and burnout, Chef Jacob is determined to prove another model is possible. For him, passion for elevated cuisine cannot exist without a parallel commitment to dismantling the toxicity that has plagued the industry for generations. Together with his team, he is working to reshape not only Birmingham’s dining scene, but the very culture of the kitchen. From service to the setup of the space, the team at Rêve has moved in tandem every step of the way—right down to upholstering the banquettes and painting the interior. By design, investors were never part of this concept. After all, defying the odds is a gamble best played with grit and skin in the game.“

Bourbon+ Magazine Volume 8 No 2 is now available. You can snag your copy at the LINK IN BIO. Support print, friends. Most importantly, support small businesses.

𝒞𝒽𝑒𝑒𝓇𝓈,

HB

@reve_bham
@jacob.m.stull
@bourbonplus taken in Rêve by @jacob.m.stull

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4 months ago

PREMIÈRE LUMIÈRE

White asparagus from Provence is not something you interpret loosely. It demands precision, discipline, and absolute control. There is a standard, and anything less falls short.

Cooked with intent to preserve its structure and purity, every element is designed to elevate its natural character. A marcona almond emulsion amplifies its depth and texture. Meyer lemon, brûléed, delivers brightness with a measured, deliberate smoke. A grenobloise of caper berry and parsley from Love Light Farms reinforces the foundation while sharpening the finish.

Nothing is overlooked. The woody ends are transformed into an asparagus butter, refined to remove bitterness and calibrated for balance. Fat and acid are pushed to their limit, then held exactly where they belong.

This is an iconic ingredient executed with control, clarity, and respect for its legacy. taken in Birmingham, Alabama by @jacob.m.stull

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4 months ago

Most of my cooking has always come back to one thing, sauce.

I spent a large part of my career working as a saucier, studying it, refining it, chasing it. To me it’s always been its own art form. It’s technical, yes, but it also asks for instinct. Constant adjustment, constant attention, and a deep understanding built over years.

In a tasting menu, sauce work becomes even more important. You’re not just building flavor, you’re managing the guest’s palate. Knowing when to push and when to reset.

A few months ago we introduced a vegetal consommé into the progression. It comes mid menu, after the heavier expressions, as a moment to recalibrate.

Celery root consommé, clarified to crystal clarity after a 12 hour extraction. Finished with celery leaf oil. Light, precise, carrying subtle notes of apple and thyme.

A lot of what we do leans modern, but techniques like this matter. They deserve to be preserved.

Because saucier work, at its core, is still one of the purest forms of cooking. taken in Birmingham, Alabama by @jacob.m.stull

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4 months ago

Rêve // Another note on the Suit Salée. As soon as chef told me this was inspired by fries and frosties, I immediately thought of my older brother @pakhan1504 I thought he was a culinary genius at 8 years old for teaching me this trick (he was a madman for ketchup and mayo but that’s for another time). My brother has been a chef and overall culinary adventurer for over 20 years and it’s just fun how dishes and stories can pull everything together. Food at the end of the day is sustenance that stains human life which is crucial on its own merit, but it’s pretty cool that sharing a conversation over a dish can make it so much more. taken in Birmingham, Alabama by @jacob.m.stull

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4 months ago